Liveblogging T'Day: 02

[desperance]

The butternut pie is in the oven; the dinner rolls are rising beside. I may be on my third pint of coffee. (What? It's not alcohol. It's not twelve o'clock yet. Be impressed.)

Time to start making the black pudding/ground pork/apple stuffing. I wonder how on earth to do this...?

Comments

[serene]

That stuffing sounds so decadent! How did it turn out?

[desperance]

Am I allowed to confess that I thought it very, very good?

It was exceptionally easy (allowing for the fact that I'd made the black pudding last week - but actually that was easy too, an oven-baked version that was utterly straightforward once I'd located a source of pigs' blood). Chop & fry onion in butter, add apple, sizzle sizzle. Take off the heat and add chopped sage leaves, ground pork and what I suspect are English sausage spices - mace, nutmeg, ginger, pepper. And salt, of course. Mixety-mix, fry up a fingernail-sized ball and check for seasoning, then stir in some cubed black pudding. Stuff the neck end of the turkey, and bake the rest in a loaf-pan for an hour. Bingo.

[serene]

I really need to try this. Some day when James isn't eating with me. :-) He can handle braunschweiger, but other than that, I'm the only one who will touch organ meats. Mom and I love them, though, and hey, he knows how to fix himself a sandwich.