Forcemeat Stuffing

Name: Forcemeat Stuffing
Yield: Makes enough stuffing for a 1.25 kg bird
Ingredients: 1 tbsp butter; 2 tbsp milk; 1 garlic clove, chopped; 1 shallot, chopped; 60 g fresh breadcrumbs; 350 g skinless boneless chicken breasts, cut into pieces; Salt and freshly ground pepper; 1 tbsp mixed fresh thyme and tarragon, chopped; 1 egg white; Salt and freshly ground pepper; 1 tbsp mixed fresh thyme and tarragon, chopped

Preparation info

Makes enough stuffing for a
1.25 kg
bird

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Ingredients

350 g skinless boneless chicken breasts, cut into pieces
60 g fresh breadcrumbs
2

Main course

Method

Mince the chicken in a food processor or mincer and place in a bowl. Soak the breadcrumbs in the milk until it has been absorbed, then squeeze out the excess milk and add the bread to the chicken. Melt the butter in a pan and sauté the shallot and garlic until softened, about 5 minutes. Let cool, then add to the chicken and breadcrumbs and mix well. Bind the mixture with the egg white and then