Veal Forcemeat RecipeOrigin: France Period: Traditional |
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Traditionally this mix is used as a stuffing for turkey but it also works for chicken and can even be used as a stuffing for pork. Ingredients:
240g lean veal, trimmed and diced 
Veal Forcemeat Preparation:Method:Combine the veal and bacon then pass twice through a mincer before adding to a bowl and beating well. Melt a little of the butter in a pan and use to lightly fry the onion until soft but not coloured (about 3 minutes). Add this to the meat then stir in the breadcrumbs, mushrooms and the remaining butter. Beat thoroughly then season well with salt and black pepper before adding the spices. Stir in the beaten egg to bind and, if the mixture is too stiff, add a little milk. Use to stuff the neck and body cavity of your turkey. |
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