French Stuffing is a traditional French recipe for a classic stuffing of bread, egg yolks, parsley, garlic, onion and the liver and crop of the bird that's typically used to stuff chickens prior to roasting. The full recipe is presented here and I hope you enjoy this classic French version of: French Stuffing.
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This is the classic French stuffing for roasting chicken, though it can also be used for turkey or any roasting bird.
Ingredients:
Liver and crop of the bird
2 egg yolks
5 slices white pita (flat) bread soaked in bouillon, egg or white wine, squeezed dry and finely crumbled
4 tbsp chopped parsley
generous pinch of minced garlic
1 large onion, finely chopped
Method:
Make sure that the ingredients are very finely chopped. Fry the garlic in a little butter until soft then combine the ingredients in a bowl and used to stuff the bird.
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