Get stuffed!
Dec 22nd 2014 | 4:58 am
#1
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Get stuffed!
Borrowing from my own by-line, I wonder if anyone has any good recipes for stuffing a dinde or chapon with whatever is easy to get in France?
Cheers IVV
Cheers IVV
Dec 22nd 2014 | 5:59 am
#2
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From: Scotland & Touraine [37]
Dec 22nd 2014 | 8:34 am
#3
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From: Qc, Canada
Re: Get stuffed!
Dec 22nd 2014 | 9:51 am
#4
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From: West Sussex / Lassay les Chateaux
Dec 22nd 2014 | 5:35 pm
#5
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Re: Get stuffed!
Nearly picked up a Chapon in the supermarkets this week. I put it back though as I wasn't sure how good they were. Does anyone recommend one for next year? We do like our turkey. Presume there isn't a massive difference?
Dec 22nd 2014 | 6:15 pm
#6
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Re: Get stuffed!
Chapon is a good alternative to turkey and it's often easier to find a bigger chapon than turkey. The flavour of the meat is not so strong which is a mixed blessing.
Dec 22nd 2014 | 6:24 pm
#7
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Re: Get stuffed!
In our family the stuffing has always been done in the oven in a baking tray as a side dish for the last few years. The turkey itself gets stuffed (full) with 4 - 6 oranges cut into halves supplemented with some red onions. When you have the bird out of the oven ready to serve simply discard these..all the flavour goes into the meat during the cooking process. Maybe something worth trying for a change.
Dec 22nd 2014 | 7:36 pm
#8
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Re: Get stuffed!
Google "farces" for a multitude of French recipes (ignore the "farces et attrapes" results!)
"Chair à saucisses" from the charcutier is a good alternative for those hankering after English-type sausages for the stuffing, but we always eat "boudins blancs" (separately).
This thread is making me nostalgic - I haven't eaten a "proper" English Christmas Dinner for 3 decades....
"Chair à saucisses" from the charcutier is a good alternative for those hankering after English-type sausages for the stuffing, but we always eat "boudins blancs" (separately).
This thread is making me nostalgic - I haven't eaten a "proper" English Christmas Dinner for 3 decades....
Dec 22nd 2014 | 9:08 pm
#9
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From: West Sussex / Lassay les Chateaux
Re: Get stuffed!
Apologies for link not working. The recipe includes mushrooms and lardons nit sausage meat so perfect for France.
http://allrecipes.co.uk/recipe/22517...-stuffing.aspx
http://allrecipes.co.uk/recipe/22517...-stuffing.aspx
Last edited by capricorn2013; Dec 22nd 2014 at 9:10 pm.
Dec 22nd 2014 | 9:50 pm
#10
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From: South Charente
Re: Get stuffed!
Delia has a great recipe for what she calls 'American Style' stuffing with walnuts, celery, sausage meat and a few other things, which is probably under her link above, we can highly recommend it.
blackie
blackie
Dec 22nd 2014 | 9:59 pm
#11
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Re: Get stuffed!
I have managed to get a 4kg turkey with giblets at the local Leclerc so I am tempted to try putting oranges and onions in it as per calman14's suggestion and then doing a stuffing on the side. I bought some chair a saucisses, chataignes and smoked bacon so I just need to decide which recipe to follow now. Thanks for all the help and suggestions!
Dec 22nd 2014 | 10:35 pm
#12
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From: The Charente - still smiling.
Re: Get stuffed!
It sounds great but it's a shame that the bird always comes without the giblets in France, but maybe I can get some chicken livers separately.
Try the market IVV. The poultry farmer in our market supplies birds and rabbits with the livers - and heart, lights and everything else. Supermarkets sell chilled meat and I believe there is a storage problem if they leave the innards in. (Which might make one ask just how long they have been sitting out the back before they are date stamped?
Sorry but this link is not working - if it was for the sausage and herb stuffing on this website then my problem is that you can't find English (or Irish) sausages in France!
Yes you can! Sausageland in Piegut. I believe they will even post. The sausages are excellent
Try the market IVV. The poultry farmer in our market supplies birds and rabbits with the livers - and heart, lights and everything else. Supermarkets sell chilled meat and I believe there is a storage problem if they leave the innards in. (Which might make one ask just how long they have been sitting out the back before they are date stamped?
Sorry but this link is not working - if it was for the sausage and herb stuffing on this website then my problem is that you can't find English (or Irish) sausages in France!
Yes you can! Sausageland in Piegut. I believe they will even post. The sausages are excellent
Dec 23rd 2014 | 12:20 am
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From: The Charente - still smiling.
