A favorite trick is to stuff the body cavity of the bird with bread stuffing and the neck cavity with the following very highly seasoned sausage meat stuffing.
Recipe information
Yield
Makes 3 cups
Ingredients
2 pounds rather fat shoulder or loin of pork (about 60 percent lean and 40 percent fat), ground coarsely
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ginger
1 teaspoon or more of fresh tarragon or whichever herb is used in thebread stuffing
Large dash Tabasco
1/2 teaspoon crushed anise seeds
Preparation
Blend all ingredients lightly but well.
