Mise en Place:
To prepare for cooking, chefs often utilize the concept of mise en place, which means “to set
into place” a recipe’s ingredients prior to starting. You can help Chef Hamersley prepare by
suggesting ingredients you’d like him to set into place. Here’s how:- Look through your pantry to find a maximum of five “legitimate” ingredients you think
might work well in a game bird recipe. - Send a list of those ingredients in an email with the Subject: In Place to
[email protected]. - From time to time, Chef Hamersley will select an entry and create a dish out of some or
all of the ingredients (plus add some of his own, of course).
Ingredients
1 loaf of ciabatta bread (approximately 14 by 5 inches) or use
any good quality rustic bread of choice
3-5 tablespoons canola oil
Salt and black pepper as needed
¾ pounds ground grouse and woodcock meat (or use any
game bird combination on hand)
4 ounces ground smoked bacon
½ medium sweet onion, chopped
1 medium carrot, peeled and diced small
1 sweet potato, peeled and diced small, about a cup
2 stalks celery, peeled and diced small
3 ounces dried porcini mushrooms, soaked in 1 cup of
hot water for 10 minutes and then drained, reserving the
mushroom liquid, chopped
6 leaves fresh sage, chopped
1 tablespoon fresh thyme leaves, chopped
¾ cup dry sherry
3 eggs
4 tablespoons butter
Directions
Set the oven to 375 degrees.
Cut the ciabatta into ½-inch cubes and place in a bowl. Add 2
tablespoons of canola oil and toss to coat the cubes with the oil
and sprinkle lightly with salt. Place the cubes onto a baking tray
so they are in one layer. Place the tray into the oven for about 12
minutes. Let cool and reserve.
Heat the remaining canola oil in a large sauté pan and when hot,
add the game bird meat mixture. Spread it out to cover the pan,
season with salt and pepper and cook over medium-high heat for
about 6-8 minutes until the meat is browned lightly on one side.
Stir and continue to cook for an additional 2-3 minutes. Remove
the meat from the pan with a slotted spoon and reserve. Add
enough canola oil to make 2 tablespoons in the pan.
Add the onion, carrot, sweet potato, celery and mushrooms
to the pan and cook, stirring occasionally, until the vegetables
are tender. Add the sherry and
bring to a boil. Cook for 2 more
minutes and let the mixture cool.In a medium-large bowl, place the
sage, thyme, eggs and the reserved
mushroom liquid. Whisk lightly to
combine. Add the bread cubes and
vegetables/game bird mixture and
combine well. Season with salt
and black pepper.Place the stuffing mixture into a
9 by 13-inch baking dish and dot
with 3-4 tablespoons of butter.
Cover with aluminum foil and
place in the refrigerator for 30
minutes and up to 3 hours to let
the bread fully absorb the liquid.Place the stuffing into the oven (375 degrees) and bake for 40
minutes. Remove the foil and return the dish to the oven for an
additional 15 minutes to crisp the top of the stuffing. Let the stuffing
sit for a few minutes before digging in.Serve with roasted game birds and the Thanksgiving turkey.GORDON HAMERSLEY is the former
chef and co-owner of Hamersley’s
Bistro in Boston (1987-2014). He is
a James Beard award winner (Best
Chef Northeast) and an IACP (Bistro
Cooking at Home) award winner.
Currently, Gordon advises youth-
oriented culinary nonprofits, writes
about food for various publications
and lives with his wife Fiona and their
dogs in rural Connecticut.