The right stuffing

Recipes

Pork, Sage and Onion Stuffing
(for turkey)

1 large onion, finely chopped
1 heaped dsp dried sage
4 heaped tbsp white breadcrumbs
2-3 tbsp boiling water
900g sausagemeat
salt and freshly ground black pepper

Mix the onion, sage and breadcrumbs in a large bowl then add the boiling water and stir. Work the sausagemeat into it and season.

Prune and Foie Gras Stuffing
(for goose)

40-50 prunes, stoned and soft
300ml white wine or 150ml dry white vermouth
425ml beef stock
1 goose liver, finely chopped
2 tbsp finely chopped shallots
10g butter
150ml port
110g foie gras, chopped
2-3 tbsp breadcrumbs
pinch of allspice
pinch of thyme
salt and pepper to taste

1. Simmer the prunes with the wine and stock in a covered pan for about 10 minutes, until tender. Drain them, reserving the cooking liquid.
2. Sauté the goose liver and shallots in butter in a small frying pan for 2 minutes. Scrape into a mixing bowl.
3. Boil the port in the frying pan until reduced to 2 tbsp. Add to the mixing bowl.
4. Add the foie gras and seasonings to the bowl and mix well until everything is incorporated. If the mixture is too wet for easy stuffing, beat in the breadcrumbs.
5. Season to taste with the allspice, thyme, salt and pepper. Fill each prune with 1 tsp stuffing, then stuff them into the cavity, and skewer or tie closed.

French Chestnut and Apple Stuffing
(for turkey)

450g eating apples, peeled and cored
900g tinned, whole unsweetened chestnuts, roughly mashed
175g salted or fresh belly of pork, cut into small dice
2 shallots, finely chopped
handful parsley, finely chopped
1 egg

Gently stew the apples, covered, in 1 tbsp water until reduced to a pulp. Add to the roughly mashed chestnuts, pork, shallots and parsley and bind with the egg. Fill the cavity.