Apple and Celery Stuffing RecipeOrigin: Britain Period: Traditional |
|
This is a classic stuffing for goose that also works well with duck (halve the quantities) and even turkey or veal. Ingredients:
120g bacon, rinded and chopped 
Apple and Celery Stuffing Preparation:Method:Melt the butter in a pan and use to fry the butter for between 2 and 3 minutes, or until golden brown. Remove from the pan with a slotted spoon. Add the onions and celery to the pan and fry for 5 minutes then remove from the pan with a slotted spoon. Slice the apples into the pan and fry for between 2 and 3 minutes, or until soft then add to the bacon mix. Now stir in the breadcrumbs, parsley, sugar and seasonings. Stir thoroughly to combine then use to stuff the neck and body cavity of the bird. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Apple and Celery Stuffing to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for sauces and jams... More recipes for Meat... More recipes for Bread... More recipes for Pork... More recipes for Fruit... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with pork and fruit as primary ingredients: Roast Duck with Orange Salad Iced Charlotte Russe Wilding Apple Brownies Arroz con Leche Mandarin Liqueur Gâteau Table Harissa Sauce Mushrooms in a Cobnut Sauce Aromatic Baked Ham in a Blanket Spiced Crab Apples Prune-stuffed Chicken Drumlanrig Pudding Tamarillo Sorbet Nuoc Cham Sauce Quamar-el-Deen Dessert Blackcurrant Wine Char Siu Frucht Kuchen Stuffed Cabbage Parcels Coconut Shrimp Bara Brith #3 Tuscan Style Baked Ham Gooseberry Jelly Coconut Bread with Pineapple Butter Glazed Venison Pate Free Kirk Pudding Ukrainian Sausage from Lviv Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
