Black pudding and apple stuffing

Black pudding and apple are a perfect match for each other and do away with the need for additional sausages

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

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Serves: 6

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Ingredients

U.S. U.K. Conversion chart
  • 50 gram(s) unsalted butter
  • 6  shallots, peeled and finely chopped
  • 3  eating apples, peeled, cored and cut into 1cm dice
  • 250 gram(s) black pudding, skin removed and cut into 1cm dice
  • turkey liver, membranes removed and sliced (optional)
  • 3 tablespoon(s) Madeira, brandy or Calvados
  • sea salt, black pepper
  • 1 teaspoon(s) thyme leaves
  • 1  bay leaf

Method

  1. To clarify the butter, melt it in a small saucepan over a low heat, skim off the surface foam and decant the crystal-clear yellow liquid, discarding the milky solids in the base.
  2. Heat half the clarified butter in a large frying pan over a medium heat, add the shallots and sweat for a couple of minutes until softened. Add the apples and continue to sauté for 5-6 minutes, stirring occasionally, until softened and starting to colour. Transfer the apple and onion to a bowl.
  3. Add the remaining clarified butter to the pan, together with the black pudding and turkey liver if you have it, and sauté for a couple of minutes until they change colour, again stirring occasionally. Add this to the apple and onion.
  4. Pour the Madeira or brandy into the pan and simmer for a moment, scraping up any sticky bits, then mix this in with the stuffing. Season it with salt and pepper, and stir in the thyme. Add the bay leaf and leave it to cool. Cover and chill until required. The stuffing can be prepared a day in advance. Recipe by Annie Bell
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