Pheasant with Champagne Iii (Stuffing)

Directions

1. 1

   1/2 lg Breast, chicken (about 5 -- ounces) boned, skinned -- cut into 1-inch pieces 1 lg Egg white 1/4 c Cream, whipping 2 tb Wine, Port 1/2

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

6. 6

   Now go on to the next recipe and prepare the Pheasant Sauce

7. 7

   Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angele