di reston
Sous Chef
The last time I posted a stuffing recipe, I think it might have been on the turkey thread. The other day I came across (when I say 'came across', I mean I was litereally walking past it for weeks on my desk, and I didn't look at it twice) but now I'm thinking of Christmas, I'm also thinking of Christmas menus etc. The recipe caught my eye, and after so many years of thinking 'Italian is best', I thought 'Mmmmm', this could be good. I made it today, and the aromas are very appealing. I think it could be a winner, so here it is:
Orange and pork stuffing: for a 2lb chicken
Clean the bird in salted water for 20 mins then dry it off.
60 oz minced pork , lean and fat
3 - 6 oz fresh grated fresh bread
3 - 6oz ground almonds
1 tbsp soaked raisins
1 small onion chopped by hand together with 2 cloves garlic
Juice and grated rind of 1 medium orange
1 1/2 tsp of 'quatre epices' ' cloves, cinnamon. nutmeg, allspice)
Pinch of freshly chopped mixed herbs
juice and rind of one medium orange
Mix all the ingredients together, stuff the bird, roast it, enjoy the aromas, and enjoy the meal. Usual accompaniments.
di reston (I've got my computer with me in the hospital - you keep me cheerful)
Enough is never as good as a feast Oscar Wilde
6oz minced pork
Orange and pork stuffing: for a 2lb chicken
Clean the bird in salted water for 20 mins then dry it off.
60 oz minced pork , lean and fat
3 - 6 oz fresh grated fresh bread
3 - 6oz ground almonds
1 tbsp soaked raisins
1 small onion chopped by hand together with 2 cloves garlic
Juice and grated rind of 1 medium orange
1 1/2 tsp of 'quatre epices' ' cloves, cinnamon. nutmeg, allspice)
Pinch of freshly chopped mixed herbs
juice and rind of one medium orange
Mix all the ingredients together, stuff the bird, roast it, enjoy the aromas, and enjoy the meal. Usual accompaniments.
di reston (I've got my computer with me in the hospital - you keep me cheerful)
Enough is never as good as a feast Oscar Wilde
6oz minced pork