|
| |
|
Fruit And Wine Stuffing For Turkey
|
|
|
| What You Need: |
|
|
|
2 oz raisins
1 small onion, chopped
2 oz prunes
4 oz breadcrumbs
1/8 pint Australian burgundy
1 tablespoon chopped parsley
3 oz butter
1 teaspoon salt
˝ a head of celery, chopped
Pepper
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Soak the raisins and the cut-up prunes overnight in the wine.
|
2. The following day, melt the butter and gently saute the celery and onion.
|
3. Add the breadcrumbs, parsley, seasoning, fruit and finally the wine in which it was soaked.
|
4. Use this to stuff the neck-end of the bird.
|
|
|
|
|
|
|
|
