A festive recipe for Apple and Nut Stuffing which goes well with a great variety of meat dishes but especially with duck or goose
175g – 6 oz raisins
3-4 onions, chopped
3-4 cooking apples, peeled, cored, and roughly chopped
125g – 4 oz blanched almonds, chopped
250g – 8 oz fresh white breadcrumbs
60g – 2 oz butter
1 teaspoon each chopped fresh parsley, sage and thyme
1 teaspoon ground cloves
Liver from the Goose ( or Turkey, Duck) chopped
In a pan melt the butter and cook the raisins, onion and apple for 2-3 mins, stirring. Remove from the heat and add the almonds, breadcrumbs, herbs, cloves and chopped liver.
Keep chilled until ready for stuffing the bird.
Goose stuffed with apples and nuts is the traditional bird eaten at Christmas Day dinner in Germany. Usual accompaniments are Red Cabbage, and Dumpling with rich gravy.
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