Nutrition Facts
4 servings
4
Recipe for Foie Gras Stuffing for Christmas Poultry
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For Christmas, we combine poultry with liver pâté by preparing a traditional stuffing. For fans of local products, you're in for a treat. Ground meat, liver pâté, apples, bread, and a bit of parsley to season your festive meal.
Ingredients
600 Sausage meat
150 Semi-cooked foie gras
4 Apple
4 Soft bread
8 Milk
2 Shallot
2 Onion
10 White wine
3 Parsley
Salt
Pepper
Directions
1
In a bowl, place the crustless bread into pieces, add the milk, and let it soak for 5 minutes.
2
Meanwhile, heat a pan with a little olive oil, and sauté the shallot and onion diced.
3
Then add the peeled and washed apples, cut into pieces, and sauté them to soften.
4
Pour your mixture into a bowl, then add the sausage meat, parsley, breadcrumbs, wine, and chopped liver, and finish by seasoning.
5
To finish, the stuffing is ready to be used, and you can stuff all your poultry with this flavorful mixture.
Ingredients
Ingredients
600 Sausage meat
150 Semi-cooked foie gras
4 Apple
4 Soft bread
8 Milk
2 Shallot
2 Onion
10 White wine
3 Parsley
Salt
Pepper
Directions
Directions
1
In a bowl, place the crustless bread into pieces, add the milk, and let it soak for 5 minutes.
2
Meanwhile, heat a pan with a little olive oil, and sauté the shallot and onion diced.
3
Then add the peeled and washed apples, cut into pieces, and sauté them to soften.
4
Pour your mixture into a bowl, then add the sausage meat, parsley, breadcrumbs, wine, and chopped liver, and finish by seasoning.
5
To finish, the stuffing is ready to be used, and you can stuff all your poultry with this flavorful mixture.
Notes
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