Thursday, February 14, 2013


Fowl stuffing.  An old family recipe:

675g loaf of STALE french bread
2 tsp ground sage
2 tsp dried leaf thyme
1 tsp salt
1/2 tsp dried marjoram
1/4 cup butter
2 onions, finely chopped
1 tart apple, peeled and finely chopped
1 pear, peeled and coarsely chopped
4 whole green onions thinly sliced
3 celery stalks (with the leaves) chopped
1/3 cup golden raisins
1/4 cup slivered salmons (optional... for those with nut allergies)

preheat oven to 350F.  Remove crusts from the loaf and cut into 1cm cubes
spread evenly over a cookie sheet and toast gently in the oven.  (10 minutes)
You should have about 4 cups of toasted bread chunks.  Once removed from oven, pour into a LARGE mixing bowl and sprinkle all the dry seasonings over the bread.

In a skillet, melt the butter and sweat down the onions until they soften.  Once they are soft (about 10 minutes) pour the resulting mixture over the bread and mix well.  (I use my hands to toss it)

Ad the rest of the ingredients and continue to toss until the toasted bread starts to moisten.

Store in a zip-lock back in the fridge until ready to stuff your fowl.

YIELD: enough for a 7-9 kg turkey or two 2-4kg ducks or chickens.

Stuff the bird just before roasting.  Cram it in!  If you can't fit it all in the bird, put the reminder in foil and put it in the oven for the last hour of roasting.  This can be served to guests as the lower-fat stuffing.

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