Pheasant Stuffing

1. 1

   Puree chicken pieces in processor until smooth.

2. 2

   Add egg white and process until smooth.

3. 3

   With the processor running, add the cream in a thin stream - then add the Port wine, salt and pepper.

4. 4

   Transfer to a bowl, and fold in the remaining stuffing ingredients.

5. 5

   Adjust seasonings to taste, and chill, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.