Use to stuff poultry or rolled pork.
Stuffing
Forcemeat
Forcemeat is ground meat, often pork. The meat is usually finely ground. It is sometimes passed through a grinder several times to get a smooth, pasty texture that will bind together when cooked. The grinding mixes the protein in the meats up with the fat in the meat. The meat is often seasoned, and mixed…
Swiss Chard and Gruyère Panade Recipe
Swiss chard doesn’t make everyone’s standard vegetable list these days; but this recipe will make it a winner in your household.
Turkey Lacers
Turkey Lacers are thin needles about 4 1/2 inches (11 cm) long that are pointy at one end with a large eye at the other end. They are used in combination with thin butcher string to close and hold shut the neck cavity of poultry that has been stuffed. The purpose is to keep all…