Pheasant or turkey stuffing recipe
We are lucky to live in an area that has both beautiful beaches and woodlands to explore and there is something quite special about taking a cold wintery walk with crisp blue skies. The conditions have been just perfect for this recently and I have taken a stroll through the back of Queen Elizabeth Country Park, seeing if there were any wild mushroom about. My foraging skills seem to have disappeared as I came home with an empty bag but the long walk did give me a good appetite.
There are plenty of game birds at this time of year, that we favour in the restaurant, that should also be used more by the home cook. Pheasant is a lean, gamey meat and should be looked at as a wild chicken. Its free range, has a vegetable and grain diet and is relatively inexpensive. Pot roasted with some root vegetables would make a simple and welcoming dinner after a long walk in the country side. I like the breasts roasted and served a little pink with some chestnut stuffing and a few wild mushroom when I can find them.
You could use this stuffing recipe for your pheasant or turkey stuffing recipe on Christmas day if you don’t fancy trying it with pheasant.
Pheasant or turkey stuffing recipe Ingredients:
- 200g roasted chestnuts
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 350g minced pork belly
- good grating nutmeg
- 60g bread crumbs
- dessert spoon chopped thyme
- dessert spoon chopped chives
- 2 tablespoons water
- 1 tablespoon brandy
- knob butter
- Gently cook the onion and garlic in the knob of butter in a frying pan on a low heat until soft.
- Allow to cool and then transfer to a large bowl.
- Add all the other ingredients and mix thoroughly
- Press the stuffing into an oiled bread tin and bake in a pre heated oven 190c gas 5 for 30 minutes
( you can roll into balls and bake on trays if you prefer)
- Slice and serve