Servings: 6
Prep Time: 20 min
Cook Time: 20 min
Veloute:
1 1/2 cup; chicken stock
1 oz; Butter
1 oz; Flour
8 oz; Lychee with juice
1/2 cup; Parmesan
1 cup; Button Mushrooms
5 oz; Butter
1 Shallot
1/2 oz; Thyme
1 oz; Red Wine
Pesto:
1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing
2 cups; Spinach
2 oz; Almonds (toasted)
1 Shallot
2 cloves; Garlic
1 cup; Olive Oil
Preheat the oven to 350°F.
Create Roux by taking 1 oz of butter and 1 oz of flour, cook and stir until flour is cooked.
Place 1 1/2 cup of stock and apply seasoning. Stir until sauce thickens minced lychee and reduce with juice to a half and combine to veloute.
Puree button mushrooms, sauté in butter, shallots, thyme, red wine.
Blanch spinach and shock in ice bath.
Combine and blend to paste. Salt & pepper to taste.
Toss in pesto with Mrs. Cubbison's basic recipe found on the box. Place on half sheet pan, bake for 5 minutes.
Place in greased casserole dish and pour veloute over the dressing. Bake on middle rack of preheated 350°F oven for 15 minutes until internal temperature reaches 165°F.