fnar fnar. etc.
My stuffing was especially successful this year, even stuffing unfriendly mother wanted the recipe. I am trying to remember it and preserve it for re-use. As with most of my savoury things, it’s a little random so.. you know.. caveat coquus. Or some other latin bastardisation.
No Pork Stuffing for Poultry
2 x onion bagels, whizzed to crumbs (any breadcrumbs will do)
10 dried apricots, whizzed or chopped (soak them for 10 mins in boiling water if they’re a bit hard)
10 dates, whizzed or chopped (soak them for 10 mins in boiling water if they’re a bit hard)
2 x eggs
zest of one unwaxed lemon
3 x large anchovies, or maybe 5-6 of they tincey ones
c. 75g butter
1 x large onion, chopped small or whizzed
4 x garlic cloves chopped small or whizzed
about 5 knuckle scrapings worth of ground nutmeg (maybe a level teaspoon?)
salt and pepper, generous amount
The anchovies and butter are to replace the flavour and fattiness that the traditional pork mince gives to the stuffing, to keep the breast lovely and moist while the legs cook.
If you don’t have or don’t want to use dates or apricots, you can just sub either in totally, 20 total.
Recipes often call for you to stab the turkey leg in lots of places and stuff the holes with pancetta or bacon etc. This year’s experiment was to make one hole in the top of the drumstick, and use a finger to (carefully) separate the skin, then pour a melted butter and anchoving goo mix into the created pocket, then stuffed the hole with rosemary. It worked pretty well and required less faff.
I forgot to take photos. It looked great.