Stuffing for Roast Pig, Roast Kid, Fillets of Veal, and Duck
A savory potato-based stuffing enriched with herbs, onions, and optional liver, suitable for roasting large meats and poultry. This versatile stuffing can be scaled to fit the size of your roast.
Ingredients
- 6 medium potatoes Potatoes, boiled and cooled (Break up but do not mash; adjust quantity based on size of roast)
- 2 ounces (4 tablespoons) Butter, unsalted (Original measurement: one chittack)
- 2 medium onions White onions, thinly sliced (Patna onions in original; use any white onion)
- 2 tablespoons Suet, finely chopped (Can substitute with additional butter or lard)
- 1 slice worth (about 1/2 cup) Bread crumbs, finely grated from stale bread (Use day-old bread for best results)
- 1 teaspoon Black pepper, ground
- 1 teaspoon Salt (Adjust to taste)
- 2 tablespoons Fresh parsley, chopped (Part of soup herbs mixture)
- 1 tablespoon Fresh thyme, chopped (Part of soup herbs mixture)
- 1 tablespoon Fresh sage, chopped (Part of soup herbs mixture)
- 1 teaspoon Fresh marjoram, chopped (Part of soup herbs mixture; optional)
- 1 dessertspoon (2 teaspoons) Tomato sauce or Worcestershire sauce (Original calls for tomato or tapp sauce)
- 3 tablespoons Stock or gravy from giblets (Use enough to moisten the mixture)
- 1 whole liver Liver from the animal or bird, minced (Optional addition)
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Instructions
- 1Break up the boiled potatoes into chunks using a fork or your hands, but do not mash them smooth. You want a chunky texture with some pieces intact.
- 2Add the butter to the broken-up potatoes and mix gently until the butter is distributed throughout. The butter should be at room temperature for easier mixing.
- 3Slice the white onions into thin slices. Finely chop all the fresh herbs (parsley, thyme, sage, and marjoram). If using the liver, mince it finely.
- 4Add the sliced onions, chopped suet, bread crumbs, ground pepper, salt, and all the chopped herbs to the potato mixture. If using minced liver, add it now as well.
- 5Add the tomato sauce or Worcestershire sauce and enough stock or giblet gravy to moisten the mixture. The stuffing should hold together when pressed but not be wet or soggy.
- 6Mix all ingredients together thoroughly with your hands or a large spoon until everything is evenly distributed. Taste and adjust seasoning if needed.
- 7Use the stuffing to fill the cavity of your roast pig, kid, veal fillet, or duck. Do not pack too tightly as the stuffing will expand during cooking. Any extra stuffing can be baked separately in a covered dish.
