Farce de Dinde du Réveillon
A potato and pork stuffing seasoned with savory and onion, packed into the Réveillon turkey.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Frying pan
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 14 g
- carbs
- 24 g
- protein
- 14 g
- calories
- 280
Instructions
- 1
Fry the onion and celery in butter until soft.
- 2
Add the pork and cook until browned and dry, breaking it up well.
- 3
Stir the meat into the mashed potato with the savory, salt and pepper.
- 4
Cool completely before stuffing the bird loosely, or spread in a buttered dish.
- 5
If baking separately, cook at 190C for 35-40 minutes until the top is crusted.
- 6
Serve alongside the turkey with plenty of gravy.
Chef's tips
Cool the mixture fully before stuffing a bird — warm stuffing is a food-safety risk.
Ingredient substitutions
- ground pork → half pork and half sausage meat
Storage
Keeps 3 days refrigerated; reheat covered.
Common mistakes to avoid
- •Packing the cavity tightly so it cooks unevenly
- •Skimping on savory
Serving suggestions
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