ground duck savoury stuffing

Serves 10

Ingredients:

½ cup butter
1 large onion, diced
1 cup celery, diced
2 apples, cored and chopped
4 garlic cloves, minced
1 lb Fraser Valley Specialty Poultry lean ground duck
1 tbsp poultry seasoning, or seasoning salt
8 cups cubed stale bread
1 cup chopped walnuts (optional, but adds a nice crunch)
2 ½ cups chicken or duck broth (or 2 cups if your bread is still soft)
1 large chicken or duck egg
1 tbsp ground dried rosemary
1 tbsp ground sage
1 tsp thyme
1 tsp oregano
¼ cup fresh parsley, or 1 tbsp dried parsley
1 tsp salt
½ tsp pepper

Instructions:

Preheat the oven to 350 degrees.

Ground duck with apples and walnuts creates a rich, harvest-themed side dish for a Thanksgiving feast. In a cast iron skillet, melt the butter, and add the celery, onions, and apple. Fry on medium for about 8 minutes, until onion is translucent. Add the garlic, and fry for 3 or so more minutes.

Transfer to a large mixing bowl. Add the ground duck to the skillet, season with the poultry seasoning (or seasoning salt), and fry until evenly browned. Give it a taste, and add more seasoning as you see fit. Once you’re happy with it, transfer to the mixing bowl.

Add all dry ingredients to the large bowl, and mix. Add the broth and egg, then carefully toss together with a wooden spoon (or your hands) until evenly mixed but not mushy. Dump everything into a greased 9×13 inch casserole dish. Bake uncovered at 350 degrees for 40-45 minutes or until top is browned. You want crispy pieces on the top, and softness on the bottom.

This is a great make-ahead recipe. Get it prepared the day before, keep it in the fridge overnight, then simply bake it on Thanksgiving in time for dinner.