Chef Bradley has a great time chatting with other chefs and friends in the area about their various cuisines. And WE love sharing those great recipes. But hey, not so fast – don’t forget Bradley can whip up some pretty fantastic recipes himself! So to represent a holiday that focuses so much on the FOOD, here is one of Bradley’s recipes that hits the tables every year at Pearl for Thanksgiving- taking reservations now by the way! Call quick, as spots are filling in
Below are the full Thanksgiving menus for Pearl (425.455.0181) and Koral (425.623.1125) – but let’s chat Stuffing!
Ingredients:
1/2 lb. butter
1 large onion, chopped
6-8 stalks for celery, chopped
1/3 cup sage, finely chopped
1 lb. crimini mushrooms, sliced
1/2 lb. chanterelle mushrooms, torn
3 cups long grain & wild rice, cooked
salt and pepper, to taste
1 1/2 lb. sourdough bread loaf (we love Macrina Bakery!)
1/2 bunch of fresh parsley, chopped
2 cups chicken stock, hot
5 eggs, beaten
Steps:
Heat butter in large stock pot or brazier over medium heat
Add onions and celery, cook until soft
Add sage and mushrooms, sauté lightly to soften; reduce heat to low
Season with salt and pepper
Add rice and bread; mix well
Add parsley and stock; mix well
Add eggs and stir well; Cook until eggs are firm and stock is well incorporated
Remove to baking pan
If cooking right away – cover with foil and bake in 300° oven for about 1 hour until hot throughout. Remove foil for last 15 minutes to “brown” slightly.
If cooking at a later time – allow to cool completely (uncovered). To reheat – add a little more stock and mix well to “break up” large pieces that may have stuck together. Cover with foil and bake in 300° oven for about 1 hour until hot throughout. (165° in the center) Remove foil for last 15 minutes to “brown” slightly.
Voila! The perfect Thanksgiving stuffing.
Make it really easy this year and let us do the cooking! Join us at Pearl or Koral for Thanksgiving dinner!
Bradley & Mikel's Restaurants 