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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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A favorite trick is to stuff the body cavity of the bird with bread stuffing and the neck cavity with the following very highly seasoned sausage meat stuffing. Ingredients:
2 pounds rather fat shoulder or loin of pork (about 60 percent lean and 40 percent fat), ground coarsely |
1 1/2 teaspoons salt |
1 teaspoon freshly ground black pepper |
1/2 teaspoon ginger |
1 teaspoon or more of fresh tarragon or whichever herb is used in thebread stuffing |
large dash tabasco |
1/2 teaspoon crushed anise seeds |
Directions:
1. Blend all ingredients lightly but well.
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