CookEat Recipe
American Stuffing
A raw bread-and-beef-marrow stuffing with browned onion, parsley, thyme and egg yolk, for filling poultry before thorough cooking.
Method
Steps
Step 1
Prepare this stuffing when the poultry is ready to be filled and cooked. Have two ounces of raw edible beef marrow out of the bones, one raw egg yolk and cold pasteurized whole milk ready, keeping them refrigerated at 4°C or colder. Wash the parsley and peel the half medium white onion. Use clean preparation tools and keep the raw mixture separate from ready-to-eat food.
Step 2
Soak the four ounces of stale bread in cold milk for ten minutes in the refrigerator. Press out the excess milk and put all the pressed bread into a clean mixing bowl. Keep the bowl cold.
Step 3
Finely chop the two ounces of raw marrow and add it to the bread with the half teaspoon of freshly chopped parsley, saltspoon of powdered thyme, three saltspoons of salt and two saltspoons of white pepper. Keep the bowl refrigerated while preparing the onion.
Step 4
Finely chop the half medium white onion. Measure one teaspoon of melted butter into a small pan and brown the onion in it until nicely coloured. Spread the onion and all its butter thinly on a clean shallow plate and chill promptly to 4°C or colder before adding them to the raw mixture.
Step 5
Add all the cold browned onion and its butter to the bread mixture with the one raw egg yolk. Stir thoroughly with a wooden spoon until uniformly combined, keeping the mixture cold.
Step 6
Use the stuffing promptly, filling the poultry only immediately before cooking it. This stuffing is raw: do not taste it or serve it uncooked. Cook the filled bird thoroughly, checking with a food thermometer that all parts of the bird and the centre of the stuffing reach at least 74°C. Do not store an uncooked stuffed bird for later cooking.
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