"Thank you Maynard & Benedict - I have really enjoyed the course & I feel that I have gained a great deal. But the most important thing is that I have been involved and encouraged to be my-self. All I can say is thank you for the experience."
1. Chop the onions evenly into small pieces and crush the garlic. Heat a large frying
pan, melt the butter and add the onion, garlic & thyme. Cook gently until soft.
2. Add all the other ingredients and mix well. Add just enough water to bind the mixture together (if needed).
3. Season to taste and either stuff into the cavity of the turkey, or shape into balls and bake on a tray.
4. If cooking the stuffing in the turkey cavity, simply cook your turkey as normal - the stuffing will be cooked when the turkey is cooked. If cooking as individual balls cook them for around 40 minutes at 180°C. They should be slightly crispy on the outside and moist inside.
Stuffing can be served with any roast, however it tends to be best with poultry.
Stuffing can be made up to 4 days in advance, store in an airtight container in the fridge.
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.