CHAPTER SEVENTEEN Stuffings
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SAVOURY
1. Chestnut
2. Duxelles
3. Parsley and thyme
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4. Sage and onion
5. Vegetable
FRUIT
6. Apricot
The Art of Stuffings
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SAVOURY
1. CHESTNUT STUFFING
1 KILOGRAM
Ingredients
Sausage meat 400 g
White breadcrumbs 200 g
Suet 200 g
Egg 1
Chestnuts 200 g
White stock 500 ml
Mixed herbs
Salt
Pepper
Lemon 1
Method
1. Split the shells of the chestnuts with a knife and bake them in a moderate oven for 20 minutes or blanch in boiling water for 10 minutes.
2. Peel off the shell and inner skin, poach the nuts in white stock until just cooked; drain, cool and chop the flesh.
3. Grate the zest of lemon and squeeze out the juice. Discard the flesh.
4. Finely chop the suet.
5. Mix all the ingredients together to form the stuffing.
2. DUXELLE
1 KILOGRAM
Ingredients
Mushroom trimmings or stalks 450 g
Breadcrumbs 250 g
Oil 25 ml
Shallots or onions 50 g
Demi-glace 250 ml
Parsley (chopped) 10 g
Salt
Pepper
Method
1. Wash, drain and finely chop the mushroom trimmings.
2. Peel and chop the shallots or onions and fry them in oil to a golden colour.
3. Add the chopped mushrooms and cook until all the water evaporates.
4. Add the demi-glace and bring to the boil, remove from the heat and add the breadcrumbs, chopped parsley and seasoning.
Notes:
1. 100 g of finely chopped ham may be added to the above recipe if desired.
2. This stuffing is used primarily for filling tomatoes, mushrooms,
aubergines, marrow and onions.
3. PARSLEY AND THYME STUFFING
1 KILOGRAM
Ingredients
Breadcrumbs 800 g
Onions 50 g
Oil 25 ml
Lemon 1
Suet 100 g
Parsley (chopped) 10 g
Thyme 5 g
Eggs 2
Milk 200 ml
Salt
Pepper
Method
1. Peel and finely chop the onions and cook them without colouring in the oil. Allow to cool.
2. Grate the zest from the lemon.
3. Finely chop the suet.
4. Roughly chop the parsley and thyme.
5. Whisk the eggs and milk together then combine all the ingredients to form this stuffing.
Notes:
1. This stuffing is suitable for chicken, lamb hearts, rabbit and veal.
2. When using with poultry, cooked lardons of bacon or diced cooked ham may be added.

5. VEGETABLE STUFFING
1 KILOGRAM
Ingredients
Celery 400 g
White stock 250 ml
Onion 100 g
White breadcrumbs 400 g
Butter 25 g
Orange 1
Eggs 2
Salt
Pepper
Method
1. Clean and trim the celery and cut into 10 cm lengths.
2. Place in a saucepan cover with white stock and simmer for 30 minutes until tender.
3. Peel and finely chop the onion and cook without colouring in the butter.
4. Mince the celery and onion through a medium plate.
5. Grate the zest from the orange and squeeze out the juice.
6. Mix all the ingredients together and bind the eggs.
FRUIT
6. APRICOT STUFFING
1 KILOGRAM
Ingredients
Dried apricot 400 g
White breadcrumbs 300 g
Lemon 1
Eggs 2
Salt
Pepper
Method
1. Soak the apricots overnight in cold water.
2. Drain and finely chop the apricots.
3. Grate the zest and squeeze the juice of the lemon.
4. Mix the apricots, breadcrumbs, lemon zest, juice and seasoning together, bind with the beaten eggs.
Note: This stuffing is suitable
for boiled or baked gammon.
4. SAGE AND ONION STUFFING
1 KILOGRAM
Ingredients
Onions 225 g
Oil 25 ml
Sage (chopped) 5 g
Brown stock 500 ml
Breadcrumbs 450 g
Pork, goose or duck dripping 50 ml
Parsley (chopped) 5 g
Salt
Pepper
Method
1. Finely chop the onion and fry them in the oil to a golden brown.
2. Add the breadcrumbs, parsley, sage and brown stock to the onions.
3. Cook for 2 minutes, stirring constantly.
4. Stir in the dripping.