Roy Burns in Groveland, FL, is the largest grower of huitlacoche in the US (11,000 pounds this year) and he just called me out of the blue and invited me to drive up tomorrow, about 2 hours, so he can give me some. Fresh. I always do chestnut & oyster dressing, but I think I have a chance to do the only turkey in America stuffed with fresh huitlacoche. I am exploding with enthusiasm but would welcome ideas about a huitlacoche stuffing recipe. This is new territory, so someone help me wing it?