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Mushroom StuffingMushroom Stuffing
April 14, 2020 | Updated March 30, 2023 | Laura
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✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽
Julia Child Recipe 96 | 432 recipes to go!
✽ Mushroom Stuffing [Farce Duxelles], p. 251
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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)
The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.
Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.
What you will find on my blog is:
✽ Butter Count & Cost Total
✽ How the Recipe Tasted
✽ Answers to Questions about Recipe
✽ Fun Facts about Recipe or an Ingredient Used
✽ The Recipe Process
✽ Step-by-Step and Final Photos of Recipe
I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!
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Butter Count & Cost: Mushroom Stuffing
✽ Butter Count: +11 TB
✽ Cost: $12.79 [~$3.20 per serving]
Check out the total Julia Child butter count & cost here!
→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!
A must-try recipe for anybody that loves mushrooms!
Remember that wonderful casserole-roasted chicken with tarragon? This recipe is that same exact chicken except now it is stuffed with a delicious mushroom stuffing.
I mentioned in the last chicken post that tarragon is not my favorite so by default, this is not my favorite roast chicken. But at the end of the day, you can never go wrong with Julia’s roast chicken- with or without tarragon.
This stuffing elevated the chicken. It is rich and buttery just as one would expect with a Julia recipe and compliments the chicken well. If you are a lover of mushrooms then stuff your chicken with this goodness!
However, I personally would choose the cream, herb, and giblet stuffing over this mushroom stuffing. I LOVED that stuffing!
Farce Duxelles: Questions
✽ What should I know about cooking a stuffed chicken?
It seems as if stuffed poultry is becoming less popular these days. The United States Department of Agriculture explains that cooking stuffed poultry does run a higher risk than unstuffed poultry. This is because bacteria can reside inside the stuffing in the middle of the bird and not reach the safe minimal temperature even if the meat of the bird has.
For this reason, I always suggest using a meat thermometer to ensure that the meat and the center of the stuffing have reached 165°F. This may mean that the meat will overcook a bit in order to get the stuffing to the safe temperature.
After the bird and stuffing has reached 165°F, let it sit on the counter at room temperature 20 minutes before removing the stuffing and carving.
✽ What do you serve with roasted chicken and mushroom stuffing?
Serve this delicious chicken and stuffing with green beans, peas, and any type of potato! As for wine, go with a light red or rosé.
✽ What does chicken gizzard taste like?
This stuffing recipe calls for both chicken gizzard and chicken liver. Chicken gizzards have the a very similar flavor as chicken thigh meat, but the gizzard's flavor is intensified and richer.
The gizzards can be a quite tough and chewy when eaten on their own. However, even if you don't like them plain, you will probably enjoy them in this stuffing recipe. Both the gizzards and liver add in a really delicious savoriness and makes this stuffing excellent.
Looking for more Julia Child chicken recipes to read about?
→ Check out all of the poultry recipes that I've completed so far!
Fun Facts about Tarragon
*Find these facts plus lots more on Food Reference and DIY Herb Gardener.*
✽ What does 'tarragon' mean?
The Arabs named tarragon 'turkhum' which means dragon. They may have named it that because the roots are serpentine shaped or possibly because of its strong taste. Today, the French still call it 'estragon'.
✽ How and when did tarragon get to the United States?
French settlers brought tarragon to North America in the 1600s.
✽ What are the three types of tarragon?
The 3 types of tarragon are French, Mexican, and Russian. Russian tarragon tastes like a combation of salt and pepper. Mexican tarragon originated in Mexico and Central America, and burning it can ward off mosquitoes. French tarragon originated in Central Asia and provides dishes with a fresh tangy flavor.
How to Make Mushroom Stuffing
✽ Step 1: Saute Mushrooms
The recipe begins by extracting the juice from minced mushrooms. This is a super important step! Getting all the juice out allows them to really sauté and not steam. You can achieve this by putting the minced mushrooms into a corner of towel and twisting very tightly. Keep repeating until most of the juice is extracted.
The minced mushrooms are sautéed in hot butter and oil with minced shallots until the pieces begin to separate and become browned and almost crispy. YUM.
✽ Step 2: Saute Gizzard & Liver
Next, the chicken gizzard is minced and sautéed in hot butter for a couple of minutes in a separate skillet. The chopped chicken liver is added, and it is all sautéed for a few more minutes. Add the mushrooms, gizzard, and liver into a mixing bowl.
✽ Step 3: Reduce Wine
In the same skillet you cooked the mushrooms in, boil Madeira wine until it has reduced to a spoonful. Add the wine to the same mixing bowl.
✽ Step 4: Mix & Stuff Chicken
Blend in homemade bread crumbs, cream cheese, butter, tarragon, parsley, and seasonings.
All this goodness is stuffed into the chicken. The chicken is then trussed and now is ready to be roasted beautifully.
The master recipe (Casserole-roasted Chicken with Tarragon is followed for the remainder of the cooking. This includes making the brown tarragon sauce to top the chicken once it’s done.
It’s really important to make sure your chicken is cooked thoroughly since the stuffing will alter the cooking time. When stuffing a chicken, expect to add about 10-15 minutes to the cooking time of the roast chicken.
I could definitely see myself making this mushroom stuffing in the simple roast chicken and skip the tarragon. Also, stuffing a chicken is an experience in itself so if you have never done it before, I highly recommend!
*This blog, Laura The Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.
Category: Julia Child, Poultry Cuisine: French
Keywords: julia child mushroom stuffing, mushroom duxelles julia child, julia child mushroom duxelle, mushroom stuffing recipe
✽ Did you make this recipe too?
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More Chicken Recipes:
✽ Poulet Roti (the classic roast chicken recipe)
✽ Poulet Roti a la Normande (an amazing herb and giblet stuffing cooked inside a cream basted chicken)
✽ Coquelets Sur Canapes (delicious roasted squab chickens with chicken liver canapes and mushrooms)
→ Check out all of the completed Julia Child poultry recipes!
✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
→ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
Bon appétit!
April 14, 2020 by Laura Ehlers
*This Mushroom Stuffing blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.