VEGETABLE STUFFING RECIPES

Steps:

• 1. Peel and finely chop the shallots and garlic, and roughly chop all the fresh mushrooms. Pick the thyme leaves and tear the stale bread into small chunks.
  2. Lightly toast the nuts in a dry frying pan, then roughly chop. Pick and roughly chop the parsley.
  3. Cover the porcini with 300ml of boiling water and leave aside to rehydrate.
  4. Heat the oil in a large, wide pan and add the shallot and garlic. Cook over a medium heat, stirring occasionally, for 5 to 8 minutes or until the shallot is softened but not coloured.
  5. Drain the soaked porcini over a bowl, reserving the liquid. Add these and the rest of the mushrooms to the pan along with the bay and thyme leaves and cook until all the mushrooms are well softened. If they release a lot of liquid, pour it onto the diced bread and carry on cooking.
  6. When the mushrooms are tender and browned, tip the mixture into a large bowl and leave to cool completely.
  7. Preheat the oven to 190ºC/375ºF/gas 5.
  8. Once the cooked mushroom mixture has cooled, add the chunks of bread, a good pinch of sea salt and black pepper, the pecans or hazelnuts and about half of the porcini’s reserved soaking liquid (make sure you pour it through a sieve first to stop any grit getting through). Combine well.
  9. If the stuffing seems too dry, just add a little more of the reserved porcini liquid.
  10. Add most of the parsley and stir it through then tip the stuffing into a lightly greased baking dish of approximately 20cm x 25cm and cover with foil.
  11. Place in the oven and bake for 35 minutes, then remove the foil and cook for a further 10 minutes. Scatter over the rest of the chopped parsley before serving.

Steps:

• Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth. 
• Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve. 
• Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes. 
• Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.