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desperanceAlso worth remembering: the black pudding/ground pork/apple/bread stuffing came out really well. And I kind of invented it, so I should probably write something down. Lots of fresh sage in that, and English sausage spices - mace, nutmeg, ginger. Lots of pepper.
And concomittantly, you can't make black pudding stuffing without black pudding, so I should probably ensure a steady presence of that. Happily, it freezes perfectly well.
And bolstering the turkey stock with the neck of this year's bird and a few more veggies? That really works, too. I could have supped just on the broth and been happy.
And concomittantly, you can't make black pudding stuffing without black pudding, so I should probably ensure a steady presence of that. Happily, it freezes perfectly well.
And bolstering the turkey stock with the neck of this year's bird and a few more veggies? That really works, too. I could have supped just on the broth and been happy.