Delicate Stuffing for Wild Birds
From: Paulette, Saint-Leonard, Quebec, Canada
Comments: There are quite a few different stuffing recipes... this one is quite expensive. Only first quality ingredients are being used.
But the investment is worthed... for its mellowness and its perfume.
It is excellent with wild ducks, geese, partridges, pheasants, pigeons.
Servings: 2 pounds [1 kg] stuffing
  • 21 1/4 ounces [600 g] lean veal, gristel removed
  • 6 1/4 ounces [180 g] lean pork
  • 1/2 cup [125 mL] dry white wine
  • 1 tablespoon [15 mL] Brandy
  • 4 1/4 ounces [120 g] bread
  • 2 ounces [60 g] shallots
  • 3 fresh parsley sprigs
  • 1 egg
  • 1 cup [250 mL] thick cream [35% m.s.g.]
  • Salt and pepper, to taste
  • Cut veal and pork meat into thin strips; transfer into a bowl.
  • Pour in dry white wine and Brandy.
  • Leave to macerate for 1 hour, stirring from time to time.
  • Finely grind together, into a meat grinder, macerated meat, bread, shallots and parsley.
  • Grind ingredients once more, to get a finely ground stuffing.
  • Using a wooden spoon, stir in egg and cream, until smooth.
  • Salt and pepper.