The word for "stuffing," as in what you stuff into a chicken or turkey before you bake it, is farce in French. Une farce. Here's the farce we cooked and ate with our Christmas Guinea fowl yesterday. It's a kind of sweet-and-savory bread pudding made with French bread, chicken broth, and as a binder, two or three beaten eggs.
The flavor ingredients include (clockwise from the bottom of the picture above) the liver of the bird you're cooking; mixed vegetables like carrots, beans, turnips, and garden peas; walnuts (or other nuts); bell peppers; mushrooms; onions, shallots, and/or garlic; pork lardons (bacon); celery; raisins and/or dried cranberries (rehydrated); and diced prunes.
The first step in making the farce is to cook the ingredients that need cooking: chopped onions, shallots, and or garlic; celery; mushrooms; bell peppers; lardons, etc. Also add in any herbs (thyme, oregano, parsley, sage...) and spices (cloves, allspice, fennel seeds, black pepper, cayenne pepper...) that you like.
Turn off the heat and stir in the other ingredients (fruits and nuts). Finally, add the cubed bread (French bread, croutons, cornbread...) and stir again. Pour on a cup or two of hot chicken broth and some melted butter, duck fat, or olive oil) and stir everything around until it's all moistened (but not swimming in broth). After the stuffing has cooled down, pour on two or three beaten eggs and stir it all again. It's ready to bake for 30 to 45 minutes.
Hope you both enjoyed a Happy Christmas Day, and Tasha shared a little of the pintade with you! 🎄🎄
ReplyDeleteOops, the above from Pats. 🚜🎄
ReplyDeleteThat is a deluxe dressing, I've never had one with so many ingredients. I bet it was delicious.
ReplyDeleteThat sure is deluxe, as Evelyn said? Do you put any of it in the bird?
ReplyDeleteI too was wondering if you put it in the bird. I'm sure the liver added good flavor. I made ours with sourdough, pumpernickel and wheat, poultry seasoning, chicken broth, celery and onion.
ReplyDelete