Luxury stuffing made with Gluten-free sausage meat, bacon, pureed clementines, prunes, walnuts, sage and aromatic spices. Moist, with delicious brown crust.
I use the term ‘stuffing’ somewhat loosely, as this recipe does not involve cramming anything into the ragged-edged cavity of a dead bird. Not because I’m particularly squeamish, but because doing so restricts the circulation of air during cooking, and so makes for unpredictable cooking times. So the stuffing that goes inside the cavity of the bird is for flavouring the meat only, and not for eating. Herbs, chopped citrus fruits and seasoning will do the trick in this regard. Next time you roast a chicken try stuffing with a big bunch of tarragon, and you will notice how the anise flavour subtly percolates throughout the cooked meat.
This stuffing is therefore cooked separately and more civilly in a loaf tin. When it comes to stuffing, you can really play around with different ingredients, depending on what meat you are cooking, seasonality or just whatever you have an excess of in the store cupboard. I made this recipe to go with roast goose at Christmas, as the clementines give it a nice festive feel. But stick to a basic mixture of herbs, seasoning, sausage meat and sautéed vegetables, some nuts for texture, and a wet ingredient such as an egg, stock or puréed fruits and vegetables to bind it all together and you can’t go wrong.
|Gluten-free Christmas Clementine & Prune Forcemeat / Stuffing|