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Recipe for Ker Hastell poultry stuffing

Recipe for Ker Hastell poultry stuffing

6

Easy

25 mn +45 mn cooking

Ingredients

  • 1 156 g tin Pâté Hénaff
  • 1 tablespoon raisins macerated overnight in a glass of lambig wine
  • 30 cl brut cider
  • 2 or 3 slices of day-old or two-day-old bread
  • 30 cl brut cider
  • 1 glass of milk
  • 3 golden apples
  • 1 shallot, chopped

Preparation

  1. Soak the breadcrumbs in the milk, squeeze and crumble into the bowl.
  2. Add the chopped shallot and the Pâté Hénaff crushed with a fork (for large poultry, don’t hesitate to increase the quantity of Pâté Hénaff).
  3. Mix well, stirring in the raisins and some of the lambig.
  4. Stuff the inside of the bird and cook in the oven with fat at thermostat 6 (30 minutes per pound).
  5. Halfway through cooking, add the remaining lambig and 3 golden apple pieces.
  6. Baste the poultry frequently with this cider and strain the cooking juices. Reduce by a quarter over high heat.
  7. Finish with a tablespoon of crème fraîche and a few knobs of butter ½ salt. Incorporate with a whisk.
  8. Cut up the bird. Arrange each piece on a dab of apple marmalade. Top with a little sauce, and be sure to accompany with a slice of the stuffing.

Product used

Pâté Hénaff

Tip

To use Pâté Hénaff for stuffing or shelling, it’s best to use it at room temperature to make it more malleable.

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