"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Charcuterie and Sausage Making
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-24-2018, 11:17 AM   #1
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 796
Interesting old recipe for turkey stuffing

I've been sorting out my collection of hand-written recipes, and I came across an interesting recipe for a stuffing for either Thanksgiving or Christmas - I know it's way too early, but I don't want to forget to do it! The page, which I took out of a notebook, is very dog-eared and yellow, but I can make out what the recipe is: OK, here we go!: - it's written lbs and ounces, way before Britain joined the EU:

1lb lean pork coarsely minced
Sautè 1 large onion in 2 tbsp butter unti transparent but not browned
1/2 lb frozen leaf spinach, to take on the flavour of the onions
Add the pork and mix well with the spinach
Now, in another bowl put 1/4lb each of the following:

diced bacon
diced tongue
diced pork fat
diced chicken livers, to incorporate when you come to add
the cream and gelatine
Mix together with the pork and spinach mix and

2 cloves garlic
2 tbsp fresh basil
2 tbsp tarragon
4 - 6 leaves rosemary
coarsely ground nutmeg
! if using dried herbs, halve the quantities, except the the parsley.
Sautè the chicken livers first, until lightly cooked, just until they to stiffen on the outside, and then sautè the other meats lightly
Beat 4 eggs, season liberally with
black pepper
salt
cayenne (1/4 tsp max)
Mix into the meat, then add coarsley ground nutmeg.
Beat the mix again
Now add 1/4 pint thick fresh cream together with the gelatine dissolved in a little cold water (2 tbs gelatine in a little water.
Check for seasoning and correct if necessary, bearing in mind that you will be wrapping the mix in the pan either with pork fat or thin bacon. The meats should be cooked through when you do this.

Oven - cook for 30mins at 350F° then turn the heat down to 300°F. The recipe doesn't say whether to leave to cool in the oven, or take it out and leave it to cool at room temperature.

It makes - I recall - a delicious and elegant starter. We won't talk about calories!


di reston


Enough is never as good as a feast Oscar Wilde

__________________

di reston is offline   Reply With Quote
Old 04-24-2018, 12:33 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,577
Di, this is the same recipe you posted earlier; I had a few questions about it. Also, the title still says stuffing. You can ask the mods to make any needed changes and move a recipe to another forum.
__________________

__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-24-2018, 01:10 PM   #3
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 796
GG, thank you for letting me know. I get terribly muddled sometimes. I'll ask OH to make the necessary changes and ask him to give me a lesson on the subject. Perhaps I should stick to talking Italian!


di reston


Enough is never as good as a feast Oscar Wilde
di reston is offline   Reply With Quote
Reply

Tags
recipe, stuffing, turkey

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:56 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.