Last year at about this time of year I caught the tail end of a talk show w/ a prominent chef ( I can't remember which one ) who made a comment about putting Foie Gras into his stuffing ... but that is all I heard. I have a part of a lobe in the freezer and it has been there to long and I thought this might be a good way to use it up.
I am not even really sure where to start. Should I cut it into chunks and just fold it in or sear it first & then fold it in?? Is it just going to melt & disappear no matter what I do??
I would welcome any input
Thanks & Happy Turkey Day to all
I love this Holiday, very little commercialization and it's all about good food , good wine and football !!