160. Ripieno pei Polli

Stuffing for Chicken

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • about 100 grams (about 3-½ ounces) lean milk-fed veal
  • a small piece of veal udder
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Method

Instead of the lean veal and veal udder, you may substitute lean pork, turkey breast, or just regular veal.

Cook the meat in a small battuto of shallot or onion, parsley, celery, carrot and butter. Season with salt and pepper and the usual spices, keeping the meat moist with broth. Remove the meat from the pan, cut the gristle away from the gizzard, add some small pieces of reconstitute