French Christmas Shallot Stuffing (for a 5-lb goose)

Recipe Ingredients

5		Shallots - minced
1 1/2		Garlic cloves - minced
3 tablespoons	45ml	Goose fat or butter
3 cups	438g / 15oz	Fresh bread crumbs
2 tablespoons	30ml	Minced parsley
1/2 tablespoon	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Dried thyme
1		Egg - lightly beaten
1		Or 2 Truffles, or bird livers - (optional)

Recipe Instructions

Saute shallots and garlic in fat until barely wilted; add crumbs, parsley, salt, pepper, thyme, and egg. Check for seasonings. Add 1 or 2 truffles, sliced or chopped; or goose livers cut into scallops; or lightly browned chicken or pheasant livers, if you like. Cool before using.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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