Herb and Orange Stuffing

Fragrant and delicious, Herb and Orange Stuffing may be used to stuff lamb, duck or goose, but it is especially good with chicken. This is sufficient for a 4 pound chicken. ;1,-

1 oz. butter

1 large onion, very finely chopped

1 lb. lean veal, finely minced

6 oz. fresh white breadcrumbs

1 teaspoon salt

4 teaspoon black pepper finely grated rind of

1 orange

1 teaspoon dried marjoram

½ teaspoon dried thyme

1 tablespoon very finely chopped fresh chives

2 tablespoons double cream

4 tablespoons fresh orange juice

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the veal to the pan and stir to break up the meat. Stir in the breadcrumbs, salt, pepper, orange rind, marjoram, thyme and chives. Cook the mixture for 5 minutes, stirring constantly. Stir in the cream and orange juice. Combine the mixture thoroughly and remove the pan from the heat. The stuffing is now ready for use.

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