One thing I always love about Thanksgiving is the stuffing. Here’s a recipe to serve alongside the hens. This also serves as a starch.
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2 tablespoons butter
2 oz (60 g) diced bacon
4 cups thinly sliced leeks (white and light green part only)
3 cups thinly sliced napa cabbage
1 cup vacuum packed chestnuts
1 tablespoon chopped tarragon
1 teaspoon cracked fennel seeds
1 teaspoon lime juice
¼ cup whipping cream
1 cup fresh breadcrumbs
Salt and freshly ground pepper
Heat butter in a skillet over medium heat.
Add bacon and sauté for 2 minutes or until just crisping.
Add leeks and napa cabbage and sauté for 6 minutes or until everything is soft.
Add chestnuts, tarragon, fennel seeds and lime juice and cook for 2 minutes or until flavours are combined.
Stir in cream and bring to boil. Remove from heat and stir in breadcrumbs. Season well with salt and pepper.
Place in oven-proof baking dish, cover and bake 30 minutes beside the hens.