Stuffing for Roasted Poultries

This delicious stuffing contains different kinds of meat: one third of liver, one third of fatter meat - smoked bacon, and one third of chicken breasts. Once chopped and cooked, they will be bound and bring to the stuffing a texture that is neither too compact nor too airy.

It contains only tasty ingredients, or ingredients that bring a particular texture. The onions must be cooked in butter until they become melting. The touch of Cognac or Armagnac Brandy will perfume the stuffing and the poultry. The milk soaked bread will lighten the stuffing while retaining the juices during cooking. Do not crush the chestnuts too much, your guests will enjoy finding them. A little foie gras will bring a lot of taste. For the cooking time of this stuffed poultry, the rule are simple and well known: 20 minutes for every 450g of chicken - turkey - guinea fowl and 25 minutes for every 450g of duck (add 15 minutes for the stuffing).

Vary your stuffing by including chunks of apple, cranberries, dried apricots or grapes, thyme or bay leaves. Remember to always stuff your roasted poultry, you will perfect your stuffing recipe and you will enjoy a festive dish in any season. Bon appétit.