Wild Mushroom Empanada Filling Ingredients1 cup zucchini finely diced1/2 pound assorted wild mushrooms, cleaned and coarsely chopped1 shallot minced2 large cloves garlic, minced3 tablespoons Organic Wild Mushroom & Sage Olive Oil1 large egg, beaten1/4 cup bread crumbs1/4 cup grated Pecorino RomanoFreshly ground pepper to tasteSea salt to taste DirectionsHeat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute.Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize. Add in the zucchini and saute for two minutes until most of the moisture is cooked off.Add the…

1 Turkey about 12 pounds For The Brine1 1/2 cups kosher salt2 1/2 gallons cold water Roasting3 tablespoons Mushroom Sage Extra Virgin Olive Oil1 tablespoon freshly ground pepper1/2-3/4 cups chicken stock, as needed DirectionsPlace Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan.…