Wednesday, 1 December 2010


Goose or Turkey for Christmas Day? December the first today and an early start as The Pink Lovely woke up at 3am to open day 1 on her advent calender!  Quite rightly, judging this not to be the exact moment to wake me up and confide in the unbelievable excitement of the ceremonial openings (3 gorgeous advent calenders!), I shall have to go and have a quick peak before she gets back from school! If I can get her back from school! Not only is it snowing but the lanes are skating rinks of compacted ice and crushed snow. Ideal for 10 minutes of top notch stress!
Back to the big question: There is a free-range goose farm down the lane and they look like a pure white snow storm on the hill side as they potter and flutter around the field. Very engaging but does one actually feed enough people or would a big fat juicy turkey be safer? Do we want days of turkey leftovers or might we survive on a slice of goose?
Either way the fruity stuffing that I made for my roast pheasant the other day was sublime.  The tartness of the apples complimented the delicate meat and the prunes gave it the sweet contrast. This is perfect stuffing for goose or turkey which is lucky as I am still undecided! It will cut through rich meat but enhance bland meat and is delicious cold.
Serves 6-8 ( 2/3 roast pheasants or a huge family roast chicken)
Bake the stuffing in a 1.5litre china soufflĂ© dish or something round and deep for 2hrs, covered with a piece of buttered paper and a lid of double thickness foil. Preheat oven to 180C/350F/gas4. Or stuff the chicken/goose/small turkey with it.  If the turkey is huge, I suggest stuffing it with a traditional sausage-meat based stuffing and having this apple and prune stuffing as a side dish.
225g gluten free Antoinette Savill Signature Series white bread (Waitrose and Morrisons), whizzed into breadcrumbs
100g ready-to-eat, stoned prunes, finely diced
2 large Bramley apples, peeled cored and finely diced
1 small onion, finely diced
15g bunch sage, leaves only diced
fine sea salt, freshly ground black pepper, freshly grated nutmeg
Zest and juice of 1 large lemon
30g melted butter or sunflower dairy free spread
Mix all the ingredients together with a blunt knife in a large bowl. Bind the ingredients together with the melted butter.  Stuff the cavity of the chicken or goose and roast until the bird is thoroughly cooked.

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