Apple and Celery Stuffing recipe
information
Apple and celery stuffing can be used to stuff goose, duck and pork.
ingredients
2 oz (50 g) bacon, without rinds or pork sausage meat
1 medium-sized onion
1 stick celery
3 large cooking (tart) apples
1 1/4 cup (75 g) soft white breadcrumbs
1 tbsp grated lemon rind
salt and pepper
1 medium-sized onion
1 stick celery
3 large cooking (tart) apples
1 1/4 cup (75 g) soft white breadcrumbs
1 tbsp grated lemon rind
salt and pepper
method
1. Chop the bacon, if used.
2. Fry the bacon or sausage-meat in a pan, turning it over, until browned. Remove, and put to one side, leaving the fat in the pan.
3. Prepare the onion and celery and chop them finely.
4. Fry them in the pan for 5 minutes.
5. Remove and put to one side.
6. Peel, core, and dice the apples finely and fry them in the pan until softened and lightly browned.
7. Mix together the meat, onion, celery, apples, breadcrumbs, lemon rind, and seasoning to taste.
8. Use as above, or for turkey or wild rabbit.
2. Fry the bacon or sausage-meat in a pan, turning it over, until browned. Remove, and put to one side, leaving the fat in the pan.
3. Prepare the onion and celery and chop them finely.
4. Fry them in the pan for 5 minutes.
5. Remove and put to one side.
6. Peel, core, and dice the apples finely and fry them in the pan until softened and lightly browned.
7. Mix together the meat, onion, celery, apples, breadcrumbs, lemon rind, and seasoning to taste.
8. Use as above, or for turkey or wild rabbit.
serving amount
enough for a 4 - 5 kg goose
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
