We asked our friends Noah Fecks & Paul Wagtouicz to recreate a Thanksgiving meal from 1947 inspired by the classic food photography of Gourmet Magazine.


Read my Holiday/Winter 2015 issue!

you will need:


1 onion, diced

3 celery stalks, diced

12 oz wild boar sausage

1 egg

1 loaf white bread, cut into large cubes and oven-dried

4 tablespoons butter

1 tablespoon sage, minced

1⁄2 tablespoon tarragon

2 cups premium portobello mushrooms, coarsely chopped

2 tablespoons duck fat

2 cups poultry stock

salt & pepper, to taste

  1. In a skillet cook mushrooms in duck fat over medium heat until soft. Set aside.
  2. Melt butter in a large pan and cook onions and celery over medium heat until translucent.
  3. Remove sausage from casing and crumble into the pan. Cook thoroughly.
  4. Add mushrooms, sage, tarragon, and poultry stock to the pan and bring to a simmer.
  5. Pour cooked ingredients over the bread cubes in a large bowl, and toss with a beaten egg, salt, and pepper.
  6. Form mixture into a mound as directed for stuffing a boneless turkey, or bake in a covered casserole until browned on top and heated through.

TIP:

You can substitute your favorite sausage into this dish!


Photography by Noah Fecks & Paul Wagtouicz

Made it? Tell us about it–