French Christmas Shallot Stuffing (for a 5-Lb Goose)
Recipe type: Stuffings
Serves: 1 portion
  • 5 shallots; minced
  • 1 1/2 cloves garlic, minced
  • 3 Tablespoons goose fat or butter
  • 3 Cups fresh bread crumbs
  • 2 Tablespoons minced parsley
  • 1/2 Tablespoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 egg; lightly beaten
  • 1 or 2 truffles, or bird livers; (optional)
  1. Saute shallots and garlic in fat until barely wilted; add crumbs, parsley, salt, pepper, thyme, and egg.
  2. Check for seasonings.
  3. Add 1 or 2 truffles, sliced or chopped; or goose livers cut into scallops; or lightly browned chicken or pheasant livers, if you like.
  4. Cool before using.
Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight
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