Stuffing Boni de Castellane ‘for Turkey’ Recipe:

  1. Parboil 1/3 pound salt pork, drain and chop coarsely.
  2. Chop together 1 pound raw lean veal cut from the leg, 1/2 pound raw lean pork and 1/3 pound cooked lean ham and combine with the salt pork.
  3. Crumble in 1 loaf of stale bread crusts removed and add 2 medium-sized onions chopped, 1/2 small clove garlic mashed to pulp, 2 tablespoons each chopped parsley, chervill, shallots and green pepper and 1/3 cup green celey leaves.
  4. Put the whole mixture through a food chopper 3 times to blend thoroughly. During the last grinding add 1 tablespoon salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon each nutmeg, thymes leaves, dried bay leaves and sage.
  5. Rub this mixture through a fine sieve and while rubbing add dradually 3 slightly beaten eggs and 1/2 cup sherry.
  6. In a large saucepan heat 3/4 cup butter add 3 tablespoons coarsely chopped black truffles and cook for 1 minute over very low heat. Add the sieve mixture and continue cooking over low heat for about 25 minutes, stirring constantly.
  7. Cool and add salt and pepper.

List of ingredients required:

  • 1/3 Pound salt pork.
  • 1 Pound raw lean veal cut from the leg.
  • 1/2 Pound raw lean pork.
  • 1/3 Pound cooked lean ham.
  • Stale bread crusts.
  • 2 Medium-sized onions.
  • 1/2 Small clove garlic mashed to pulp.
  • 2 Tablespoons each chopped parsley, chervill, shallots and green pepper.
  • 1/3 Cup green celey leaves.
  • 1 Tablespoon salt.
  • 1/2 Teaspoon freshly ground black pepper.
  • 1/2 Teaspoon each nutmeg, thymes leaves, dried bay leaves and sage.
  • 3 Eggs.
  • 1/2 Cup sherry.
  • 3/4 Cup butter.
  • 3 Tablespoons coarsely chopped black truffles.
  • Salt and Pepper to taste.