Pheasant Stuffing

• 1/2 large chicken breasts
• 1 large egg whites
• 1/4 cup cream
• 2 tablespoons wine
• 1/2 teaspoon salt
• 2 tablespoons carrots diced
• 2 tablespoons leeks diced
• 2 tablespoons turnip diced
• 1 1/2 tablespoons celeriac root finely diced
• 2 medium mushrooms diced
• 3 each sage

1. Puree chicken pieces in processor until smooth.
2. Add egg white and process until smooth.
3. With the processor running, add the cream in a thin stream - then add the Port wine, salt and pepper.
4. Transfer to a bowl, and fold in the remaining stuffing ingredients.
5. Adjust seasonings to taste, and chill, covered.

chicken breasts, egg whites, cream, wine, salt, carrots, leeks, root, mushrooms, sage

Taken from recipeland.com/recipe/v/pheasant-stuffing-43637 (may not work)