Liver and Truffle Stuffing for a Pig or Turkey

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Pare and cut into small pieces a pound of truffles, put them into a stewpan with a large spoonful of butter, one-half pound of fat bacon, chopped very fine; add a spoonful of black pepper, a clove of garlic, a little salt, a bunch of sweet basil and thyme, dried and powdered; add also half a pound of nice veal liver, boiled and grated. Set this all on the fire, let it cook until the truffles are soft, then mash with a wooden spoon; take it off to cool it, and stuff the pig with the forcemeat. Baste the pig with sweet oil, which is better than butter. It is supposed the pig comes from the butchers all ready for stuffing and baking. If the stuffing is desired for a turkey, add a quarter of a pound of bread crumbs and two beaten eggs, and baste the turkey with butter, instead of oil.