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
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
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.