- 1 medium onion, finely chopped
- 1/4 cup butter (melted)
- 5 cups soft breadcrumbs
- 1 tsp savoury (or to taste)
- 2 tsp dried sage (or to taste)
- 1/2 cup crispy cooked bacon bits
- 1/2 cup cooked, lean, finely chopped ham
- 1 cup gooseberries, halved
- salt and pepper to taste
- dry white wine
Sauté onion in butter until soft and transparent. Sprinkle seasonings over breadcrumbs and toss. Add onion and butter and toss again. Add bacon bits, ham, and gooseberries, distribute evenly through dressing. Add enough dry white wine to moisten dressing so it holds together. Makes enough to stuff a 10 to 12 pound turkey or goose.
Black Currant Balsamic Glaze for Halibut or Salmon
- 1/2 cup Black Currant Concentrate
- 1/2 cup Balsamic Vinegar
- 2 tsp Light Brown Sugar
Combine the ingredients in a medium skillet. Bring to a simmer and reduce to medium heat, stir frequently until volume has reduced to about a 1/4 cup (roughly 15 minutes). This thickens the sauce and brings out the sweetness of the balsamic vinegar.
The Black and Black
Pour 1/4 cup of black currant concentrate (from your Favourite Farm Girl) into a pint glass. Add one can of chilled Guinness or another beer of your liking. Now enjoy your weekend.
(Recipe adapted from Chatelaine.com)