Chicken Stuffed With Savory Duxelles Mushroom Stuffing Recipes

Steps:

• Place mushrooms in a food processor and process until finely chopped. Transfer mushrooms to a sieve and press out any excess liquid.
• Heat butter in a large skillet. Add 2 tablespoons of the shallots and the garlic and saute over medium-low heat until tender. Add the chopped drained mushrooms and cook until they are lightly browned and any excess liquid has evaporated from the pan.
• Return mushrooms to a food processor, add parsley and one tablespoon of the cream and process to a fine puree. Season to taste with salt and pepper.
• Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
• Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from pan, add the remaining tablespoon of shallots and saute briefly. Stir in the Marsala.
• Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
• Remove chicken from the pan and transfer to a serving dish. Cover to keep warm.
• Add the remaining cream to the pan, stir, then taste for seasoning. Cook briefly over high heat then spoon sauce over chicken and serve.

Steps:

• Trim ends of portobello mushrooms. Break stems and caps into small pieces. Finely chop mushrooms in a food processor. Squeeze dry in a clean kitchen towel.
• Melt unsalted butter in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, and cook, stirring often, until beginning to brown, 5 to 6 minutes.
• Remove from heat. Stir in heavy cream, dry sherry or Madeira, parsley, and fresh thyme; season with coarse salt and freshly ground pepper. Let cool.

Steps:

• Preheat oven to 400°F. Place porcini in small bowl. Pour enough hot water over to cover; let stand until mushrooms soften, about 20 minutes. Drain.
• Spread baguette cubes on small rimmed baking sheet. Bake until golden, about 10 minutes. Transfer toasted bread to bowl. Maintain oven temperature.
• Slice half of fresh mushrooms; set aside for sauce. Coarsely chop remaining fresh mushrooms. Melt butter in large skillet over medium-high heat. Add chopped mushrooms and shallots; sauté until tender, about 5 minutes. Add thyme and juniper berries, if desired; stir 1 minute. Add to bowl with bread. Mix in chopped liver, heart and gizzard, then 1/3 cup broth, parsley, salt and pepper.
• Rinse chicken inside and out; pat dry with paper towels. Sprinkle chicken cavity with salt and pepper. Fill with stuffing. Tie legs together. Sprinkle outside of chicken with salt and pepper. Place in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 180°F and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 45 minutes. Transfer to platter; cover with foil.
• Pour pan drippings into measuring cup. Transfer 3 tablespoons fat from top of drippings to heavy large skillet. Spoon off remaining fat from pan drippings and discard. Heat 3 tablespoons fat in skillet over medium-high heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Add remaining 2/3 cup chicken broth, degreased pan drippings and brandy and cook 3 minutes, adding more broth for desired sauce consistency. Season sauce to taste with salt and pepper. Serve chicken with stuffing and sauce.

Steps:

• Heat oven to 350 degrees F.
• Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
• Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
• Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.

Steps:

• Preheat oven 400 degrees.
• In skillet, heat 1 T oil.
• Saute garlic and shallot 1 minute.
• Add mushrooms, cook 4 minutes.
• Add salt, pepper and white wine, cook 10 minutes.
• Remove from heat and add parsley.
• Pull back chicken skin, leaving attached at one end.
• Salt and pepper each breast, then mound 1/3 c stuffing on each.
• Pull the skin back over the stuffing and secure with toothpicks.
• Place in roasting pan and drizzle with 1 T olive oil over the the top.
• Roast until skin is golden brown, about 35 minutes.