Merry Christmas everyone!
Normally at this time of year I post some pictures of our Christmas cake decorations but this year our main culinary effort has been to make a boned and stuffed turkey for the main course of Christmas dinner. This involved removing the bones from the body of the turkey and stuffing the cavity with a duck, pork and apricot filling (apologies to all vegetarians!)
Turkey stuffed with duck, pork sausage meat and apricot stuffing
When I have boned a turkey in the past I have always removed all the bones. This time my son Gregor suggested that we should leave the leg and wing bones in place so that the end result still looked like a regular turkey.
The stuffing ingredients were – onions, chopped apricots and celery, duck breast and pork sausage meat with minced pork shoulder added.
Gregor did all the hard work of boning, and we then stuffed the bird with the blended filling (testing out a teaspoon in the microwave beforehand to check the flavour), and then stitched everything in place.
Greg busy filling the bird
The finished turkey, ready for roasting
The finished bird being sliced for serving
Our verdict – very nice indeed, though perhaps the duck meat was rather overcooked by the time the turkey was done.
One other dish we like at this time of year is paté – perfect for lunches and snacking, and pretty simple to make. Here are links to two paté recipes that we’ve been enjoying this year:
This one is a chicken and pork recipe from the BBC – Chicken and pork paté with pistachios
This one is a paté de campangne recipe from Raymond Blanc – paté de campagne
Chicken and pork paté on the left, paté de campagne on the right