Leaving aside my ethical objections to foie gras, I don’t think a stuffing made with such a richly flavoured ingredient would work too well with the rich flavours of goose and duck. For me, you want something of a contrast.
Interesting!
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I’ve certainly seen liver-stuffed poultry in
Quebec and France.
We add the liver that comes with the goose to the stuffing (no ethical issue there- the liver the goose had been using, and the goose wasn’t chained up to fatten up that goose liver), but the ratio of liver to all the other ingredients is 1:10.
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I had a wonderful foie gras-stuffed rabbit at Au Pied de Cochon in Montreal, as I discussed in a previous thread.
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I like APDC’s lobster roll topped with a little foie gras. Very good foie gras dishes at Maison Publique too.
With regards to goose in Montréal, the most interesting preparation I’ve had was a Goose Maqlouba at
Damas but it isn’t currently offered on the menu.
An unusual combination, but then I’ve had a lot of stuff I’ve enjoyed there, apart that is from the cold seafood tower, which was mostly rubbery.
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I have a wonderful recipe from an old Louisiana community Cajun cookbook for a “dirty rice” stuffing for roast chicken. It includes the liver and other giblets from the bird.
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Isn’t the whole point of stuffing to be rich and redolent of the thing it is stuffed in?
Not sure stuffing would be a good “side” dish for goose or duck (as I really don’t consider stuffing to be a side dish) but using foie gras as a base for stuffing would be quite delicious.
One of the best Scotch Eggs that I’ve had was wrapped in chicken terrine.
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Not in my view - as you presumably noted as you’ve quoted what I wrote.
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That sounds delicious.
On the topic of stuffing
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Exactly the sort of stuffing I had in mind when I mentioned my need for contrast. I find it perfectly fine to have a rich stuffing with bland meats like turkey, which need perking up. But goose and duck are very different flavours to that.
On the alternate years when we are hosting the family Xmas Day meal (not this year), it’s always turkey and we go down the traditional route for stuffings. Very traditional sage and onion - I confess that, most times, we use a packet mix which just needs hot water adding before being baked. From time to time, I enhance it with sage from the garden and onion left over from making the bread sauce. The other is a chestnut stuffing - breadcrumbs, chopped mushrooms, packet of ready cooked chestnuts, egg & seasoning.
I’m still making the latter this year to have cold on sandwiches. Already mixed, its in the freezer and just needs defrosting and baking.
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Over the years, I have tried many kinds of recipes for stuffing, but I generally fall back on packaged stuffing as well, adding celery and onions. I no longer argue with success.
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I’ve been doing the chestnut one so long that the recipe ingredients are in ounces.
Interesting. I’ve only had packaged stuffing at banquets and at restaurants that don’t make their own.
We always make it from scratch, sometimes adding pecans, walnuts or pine nuts, usually adding celery, dried apricots, apples, raisins and onions.
Same here. I also add apples, walnuts, and sausage along with the celery and onions. And no skimping on the butter😂.
I have done apples and shallots many times because once it turned out great but I have to confess successive attempts weren’t worth the effort. I have long come to the the conclusion that my ‘talents’ lie elsewhere.
I don’t reinvent the wheel with stuffing so I can concentrate on other dishes at Thanksgiving! Pepperidge Farm Remembers …
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