Thursday, November 25, 2010

Late Season - Thanksgiving Stuffing

This year's turkey stuffing included two novel ingredients. In addition to the normal bread, carrots, celery and onions, we threw in significant quantities of turnips and Hygrophorus filigineus mushrooms picked from the wild.

The turnips give a mouthwatering sweetness to the stuffing, while the mushrooms added moisture and cohesiveness to the texture, as well as a mild taste with undertones of exotic wild nature.

This picture appeared in the New York Times collection of Thanksgiving photographs submitted by readers. Pine needles from the mushroom's natural habitat are seen stuck to the mushrooms before cleaning.
Hygrophorus fuligineus included in turkey stuffing

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