What you need

• 1 1/2 lb Yukon gold potatoes, peeled and quartered
• 1/2 tsp salt
• 4 tbsp heavy cream
• 2 tbsp butter
• 1 tbsp milk
• salt and pepper to taste
• 3 tbsp Alexian Truffle Mousse

Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.

Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.

Then use a potato masher or strong wooden spoon to beat further.

Add milk and Truffle Mousse and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.

What you need

• 1 yellow onion

• Olive oil

• Salt & pepper

• 8 oz Gruyere cheese

• Truffle mousse

Instructions

To make this instant-sensation, start by sautéing one yellow onion in a saucepan over medium-high heat with olive oil and salt and pepper to taste. Once caramelized, remove from heat. Next, grate 8 ounces of Gruyere cheese. In a medium bowl, mix ¾ of the cheese and the Truffle Mousse. Spread into a small baking pan. Top with the caramelized onions, a generous drizzle of honey, and the remainder of the cheese.

Let it bake at 425 degrees F for about 25 minutes, or until the cheese is melted and hot.

What you need

• Duck Rillette

• Forest Mushroom

• Raviolis

Instructions

Stuff homemade raviolis with Duck Rillette or Forest Mushroom pâté for an indulgent treat.

What you need

• 1lb small russet or Idaho potatoes
• Duck Rillette
• Sour cream
• Chives
• Shredded cheddar Cheese

Directions: Preheat oven to 400F. Coat potatoes with oil and poke with a fork. Place in oven until a fork is easily inserted. About 45-55mins. Remove potatoes from oven and let cool. Once cooled, top with Duck Rillette and cheddar cheese. Place back in the oven for 5-7min, just until the cheese is melted. Top with sour cream and chives!

What you need

• 2 small onions, diced
• 2 stalks celery diced
• 1lb shitake mushrooms
• 4 leaks
• 2/3 cup butter
• 1/2 teaspoon ground sage
• black pepper
• salt to taste
• 12 cups bread cubes
• 3-4 cups chicken broth
• 2 tablespoons fresh parsley
• 1 tablespoon fresh herbs (thyme, rosemary, sage)
• Forest Mushroom pâté

Preheat oven to 350F.

Melt butter in a large skillet over medium heat. Add onion, celery, leeks, mushrooms and ground sage (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes.

Place bread cubes in a large bowl. Add vegetable mixture, parsley, fresh herbs and the Forest Mushroom pâté.

Pour broth over the top until cubes are moist (but not soggy) and gently toss.

You may not need all of the broth. Season with salt and pepper to taste.
Place mixture in a serving dish, dot with additional butter and cover.

Bake 35 minutes, uncover and bake an additional 10 minutes.

Here is another variation of this stuffing recipe:  

Create a meal to remember by adding our Pheasant Rosemary Pâté – rich with pheasant, pork, and duck meats, rosemary, and pecans – to your stuffing recipe!

Simply cut this coarse-cut pâté into small cubes and mix into your stuffing base, along with sauteed garlic, shallot, parsley, and thyme.

As it cooks, the flavors of pheasant and rosemary will blend into your stuffing, giving your whole meal a heavenly taste.