Meat Stuffing for Roasted Poultry
A delicious traditional stuffing to make your poultry even better
This stuffing will perfume your poultry and it will be an exceptional complement for your guests. This traditional version contains three kinds of pork: loin, throat and bacon. I also add poultry livers that will bind the stuffing, making it neither too compact nor too airy. The bread soaked in milk will lighten the stuffing while retaining the cooking juices. The guests will enjoy finding large chunks of chestnuts. The Armagnac Brandy will flavor the stuffing and the poultry as well.
For the cooking time of this stuffed poultry, the rule is simple and well known: 20 minutes / 450g of chicken - turkey - guinea fowl and 25 minutes / 450g duck, add 15 minutes for the stuffing. Bon appétit.
Ingredients for a poultry of about 3kg
- 200g pork throat
- 200g pork loin or shoulder
- 70g bacon
- 100g chicken liver
- 250g chestnuts
- 70g bread
- 70g milk
- 2 eggs
- 1 onion
- 1 shallot
- 25g parsley
- 15g salt
- Ground pepper
- 4cl Armagnac
- 3cl walnut oil
Ingredients
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