These are some of my favourite things at Christmas… (photos of myself is NOT one of them)
The best stuffing:
I don't use quantities but I do like the mix to be colourful, zesty, fruity and be well mixed so that it's not too much or too dry. The verjus component will be your wet part and remember that the meat juices will finish it off when the meat is resting after being cooked.
Make extra for leftovers. I use this in Turkey and Pork, Duck and Pheasant and Chicken, and eat it with the leftover cold meat the next day, it makes a delicious salad mixed with torn up leftover roasted meats and I think it's actually better eaten like this!
More coming soon…