CHAPTER SEVENTEEN Stuffings

SAVOURY

1. Chestnut

2. Duxelles

3. Parsley and thyme

4. Sage and onion

5. Vegetable

FRUIT

6. Apricot

The Art of Stuffings

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.