Here are three delicious wild game stuffing recipes.
Cooking is such a fun way to show your creativity. These three amazing recipes will help to get your creative juices flowing this holiday season.
Wild Board Sausage and Apple Stuffing
This wild boar stuffing mixture is just the right balance of salty and sweet for a Thanksgiving meal.
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 1 package of Wild Boar Sausage
- 4 cups stale bread cubes, or unseasoned stuffing cubes
- 1 stick unsalted butter
- 1 tablespoon minced fresh sage leaves
- 1 to 2 apples peeled, cored and coarsely chopped
- 2 cups chicken broth
- Salt and freshly ground black pepper, to taste
In a large sauté pan, melt butter. Add celery and onion and cook until soft and translucent. Break up sausage meat into small chunks and add to the pan. When the sausage is cooked through, add the apples, sage and broth. Bring to a simmer.
Place the bread in a large mixing bowl and pour the cooked ingredients over the top. Mix thoroughly to moisten all of the bread. Test seasoning and add salt and pepper to taste. Bake in a covered casserole until completely heated through and starting to turn golden brown on top and around the edges.
Fresh Caught Oyster Stuffing
This is a perfect oyster stuffing for Thanksgiving. This recipe is makes enough stuffing for a 14 to 15-pound turkey.
- 1 lb bread, including crusts
- 1 to 2 pints gulf oysters, raw. Gulf oysters are not as strong as pacific farm raised, (if they are graded small, med, or say farm raised they are West Coast farm raised not Gulf of Mexico or cheasapeke bay wild oyster)
- 4 -8 tablespoons butter
- 1 cup celery, finely chopped
- 2 cups onions, chopped
- 1/4-1/2 cup fresh parsley, minced
- 1 tablespoon sage, minced
- 1 tablespoon thyme, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1/4 teaspoon nutmeg, freshly grated
- 1 cup of oyster juice
- 1 cup chicken stock
- 2 large eggs, well beaten (optional)
Preheat oven to 400°F and toast the bread. Put into a large bowl.
Meanwhile heat butter and add onions and celery and cook about 5 minutes until tender.
Remove from heat and stir in the spices.
Stir in the bread cubes, and drained oysters, and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes. Oyster juice may be used in place of some of the stock.
More from Wide Open Spaces:
Morel Mushroom Stuffing
This mushroom stuffing is adapted from Jack Czarnecki’s, Joe’s Book of Mushroom Cookery. Cook this stuffing separate from the turkey.
- 1⁄2 oz. dried morels
- 2 1-lb. loaves country bread, crusts removed
- 8 tbsp. butter
- 2 medium yellow onions, peeled and diced
- 4 ribs celery, finely chopped
- 3 cups coarsely chopped assorted fresh mushrooms
- 1 cup Chicken Stock
- 3 eggs, lightly beaten
- 1⁄4 cup finely chopped fresh flat-leaf parsley
- 2 tsp. finely chopped fresh tarragon
- 1 tsp. finely chopped fresh sage
- 1⁄4 cup finely chopped celery leaves
- Salt and freshly ground black pepper
- Pinch freshly grated nutmeg
Preheat oven to 300°. Rinse morels, then place in a small bowl. Cover with 2 cups hot water and set aside for 20 minutes. Drain morels, straining and reserving soaking liquid. Chop morels and set aside. Tear bread into large pieces, place on a cookie sheet, and dry in oven for 15 minutes. Set aside.
Melt butter in a large skillet and add onions and celery, stirring occasionally, until onions are soft. Add morels, fresh mushrooms, 1 cup reserved soaking liquid and stock. Cook until mixture is almost dry, approximately another 30 minutes. Set aside to cool.