Veal Forcemeat is a traditional French recipe for a classic forcemeat (meat-based stuffing) made from a mix of veal bacon, mushrooms, herbs and spices bound with egg that's typically used as a stuffing for turkey. The full recipe is presented here and I hope you enjoy this classic French version of: Veal Forcemeat.
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Traditionally this mix is used as a stuffing for turkey but it also works for chicken and can even be used as a stuffing for pork or rolled veal.
Ingredients:
240g lean veal, trimmed and diced
180g lean bacon, rinded and diced
2 onions, finely chopped
60g butter
180g fresh white breadcrumbs
2 large mushrooms, wiped clean and chopped
2 tsp parsley, finely chopped
salt and freshly-ground black pepper
pinch of cayenne pepper
pinch of ground mace
2 eggs, beaten
milk to bind (optional)
Method:
Combine the veal and bacon then pass twice through a mincer before adding to a bowl and beating well.
Melt a little of the butter in a pan and use to lightly fry the onion until soft but not coloured (about 3 minutes). Add this to the meat then stir in the breadcrumbs, mushrooms and the remaining butter. Beat thoroughly then season well with salt and black pepper before adding the spices. Stir in the beaten egg to bind and, if the mixture is too stiff, add a little milk.
Use to stuff the neck and body cavity of your turkey or pieces of pork or veal for rolling and roasting.
