Christmas Turkey Stuffing Recipe

Christmas Turkey Stuffing Photo: Jackie Cameron

“African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Turkey… or Guinea Fowl. Roasted fowl with the most savoury of savoury stuffings.”

— Jackie Cameron

Christmas Turkey Stuffing Recipe

Yields: Just over 3 cups or about 1.120 kg

Ingredients:

• 160g Onion

• 295g Bacon

• 250g cleaned Chicken Livers

• 500g Pork Sausages

• 35g Pistachio Nuts (chef's note: or any other Nut of choice. I like the green colour of the Pistachio Nuts which adds interest)

• 3 Eggs

• 6 T Brandy

• Salt and Pepper

• ½ t Nutmeg

• 125g Breadcrumbs

Extras:

1. 2 x 1.6kg Guinea fowls

2. 100g Salted Butter

3. 10ml coarse Salt

4. Fresh grind of Black Pepper

Method:

1. Sauté chopped onion and bacon and set aside.

2. Bring a small pot of water to the boil. Lightly poach livers in water and set aside.

3. Squeeze the pork mince out of the sausages.

4. Roast and roughly chop the pistachio nuts.

5. Mix all the above ingredients together.

6. You are now ready to stuff the turkey/guineafowl - under the breast skin and inside the turkey's cavity.

Stuffing and Cooking of the Guinea fowl:

1. Stuff the guinea fowl underneath the breast skin and within the cavity.

2. Place onto an oven tray, covered with tin-foil and within the oven. (For every 500g of undressed Guinea Fowl cook for 20 minutes at 190°C. The last ten minutes turn up the heat to 220°, remove the tin foil and get crisp.)

3. Let the guinea fowl relax for 20 or so minutes and then serve.

Please post your comments and any food-related questions below. I look forward to hearing from you.