Recipes from professional Chef Tallyrand:
HERBED
STUFFING
This
week with just seven days left to the day when the kids
will be waking you up as early as they can, begging
you to let them go downstairs and to let the day begin.
Do me all a big favour . . . before you tell them to
go back to bed for another hour etc . . . stop and think.
Think how you felt at their age, try to remember those
excited butterflies in the tummy from the expectation,
the excitement that they will be feeling just like you
used to as a child and jump out of bed and make a fuss
as an adult as you would have done as a child . . .
that child is there in all of us if we dig deep enough.
For one day forget that you are an adult, a CEO of a
big company and be a kid again! Enjoy!
This
week we are looking how to make stuffing for the Christmas
turkey and how to do it safely to ensure there are no
tummy upsets over the holiday period. Many cases of
food poisoning happen this time of the year because
of not knowing the basics of food hygiene . . . and
you will of course want to keep your family safe and
let them enjoy the festivities without being in bed
or having to make frequent trips to the bathroom. So
follow these simple tips and stay safe and happy this
year.
Think
that this will distract from the flavour that the stuffing
gives to the turkey as it cooks? Yes it will, but by
rubbing the turkey inside and out with salt and pepper,
and placing the same herbs into the turkey cavity as
is in the stuffing this can be easily corrected.
Ingredients
| salt |
2
|
tsp |
| pepper |
1
|
tsp |
| baking
powder |
1/2
|
tsp |
| chopped
sage |
2
|
tsp |
| chopped
thyme |
1/2
|
tsp |
| chopped
parsley |
2
|
tbs |
| fresh
breadcrumbs |
12
|
cups |
| eggs |
2
|
pc |
| butter |
100
|
gm |
| bacon
fat |
2
|
tbs |
| onion |
1
|
pc |
| celery
stalks |
2
|
pc |
Method
- Combine
the herbs with the salt, pepper baking powder
- Add
the breadcrumbs and combine thoroughly
- Mix
in the beaten eggs with clean hands
- Melt
butter with the bacon fat on low heat, add the chopped
onion and celery and cook without colour for 3 - 5
minutes.
- Add
to the crumb mixture and soften to your taste with
a little stock made from turkey giblet
- Take
a sheet of tinfoil and lightly oil, spread the stuffing
out along one edge
- Roll
up into a long cylinder (you may need to make 2 or
3 of these) and twist ends to seal (do not overfill;
allow room for the mixture to expand slightly)
- Bake
in the oven with the turkey for 90 minutes
Chef's
Tip
Roll
up your sleeves and get stuck in! 
| Legend: |
|
|
|
| |
lt |
=
|
litres |
| |
ml |
=
|
millelitres |
| |
kg |
=
|
kilograms |
| |
gm |
=
|
grams |
| |
tsp |
=
|
teaspoon |
| |
tbs |
=
|
tablespoon |
| |
sq |
=
|
sufficient
quantity (add to taste) |
| |
pc |
=
|
piece,
meaning a whole one of |
Enjoy
and bon appetit . . . . .
Published
18 December 2000
|
