Waterside Foie Gras Icewine Stuffing
-recipe courtesy Andrew Cerniuk from Breakwater Restaurant at Waterside Inn, Mississauga
Grind the cashews in a food processor until the consistency of a tough paste. Add the foie gras to the cashews and pulse to homogenize. Add the bread crumbs and sage to a large bowl and toss together until the sage is evenly distributed throughout the mix. Add the cashew/foie mixture and repeat. Pour the icewine over the stuffing and toss again to just moisten the mixture. Season to taste and then use to stuff poultry as desired.