Thursday, 3 January 2013

Gingerbread stuffing

There is no better accompaniment for duck than my gingerbread stuffing, it is absolutely packed with flavour, it does not only work a treat with duck, but is excellent with pork and goose, it embodies all the flavours of christmas, and only takes 10 minutes to prepare, easier and more rewarding than opening a packet of that awful well known stuffing. Try this recipe with your sunday roast. Don't not be alarmed when it looks very dark when cooked, this is because of the spices in the stuffing.

You will need:

1 large chopped shallot
50g of butter
150g of crushed ginger snaps
500g of really good quality sausage meat
75g of fresh bread crumbs
1 large egg
200g of  finely chopped chicken livers
1/2 tsp of ginger
1/4 tsp of all spice
1 tbsp of onion chutney
the zest of one orange
4 chopped sage leaves

Fry the shallots in the butter until softened, add the spices and cook for a further minute, then allow to cool. In a bowl mix the cooled onion, bread crumbs, crushed ginger snaps, onion chutney, orange zest, sausage meat, the egg, chopped sage and the chopped liver, and mix until fully combined. Place into a cooking dish and cover with foil and cook for 40 minutes at 180 degrees and then a further fifteen minutes uncovered until browned. 

No comments: