Available for Thanksgiving.
A pastured pork, fennel, orange and pine nut stuffing for your festive bird that is super-easy to make and totally delicious, even if we say so ourselves. You could almost forget about the turkey and eat it on it's own. Just as good in a Large Sommerlad Christmas Chicken or even a pastured Aylesbury/Pekin duck.
The kit will give you about 850 gm of stuffing.
This kit does three very important things.
- It does half the work for you by giving you the key ingredients and a very easy recipe to follow.
- Combining it all at home means that your stuffing will be fresh and delicious.
- Allows you to legitimately claim you cooked it and take your rightful place in the pantheon of celebrity chefs.
What's in your Stuffing kit:
- Pine nuts
- Pork and fennel sausage mix
- Fennel seeds
- Currants
- Sourdough breadcrumbs
- organic garlic cloves
- 1 orange
- 1 onion
- Recipe for putting it all together
Other ingredients you'll need
- 2 tbsp olive oil
- 1 tbsp each of finely chopped thyme and sage
Cooking instructions
This is how you make the stuffing.
Photograph: Alan Benson.
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.
You may also like
