Pomegranate Bread Stuffing for GameFrom taillan 6 years ago
- 2 pheasant (3-4 lb. each), plucked, drawn, rinsed shopping list
- 1 loaf dark rye or marble rye bread, in 1/2" cubes, dried shopping list
- 1 med. cooking onion, diced shopping list
- 2 stalks celery diced shopping list
- 12 leaves dried sage, crumbled (or 1/2 tsp. powdered) shopping list
- 2 pomegranates, peeled & seeded shopping list
- 1 large clove garlic, crushed shopping list
- 1/2 thumb piece of ginger root, grated or diced very finely (You can peel it, if you're fussy; i almost NEVER do) shopping list
- 1 handful of unsalted pumpkin seeds (green, NOT in the shell) shopping list
- 1 1/2 tsp.. coarsely ground pepper shopping list
- 1 tsp. salt shopping list
- 2 Tbsp. concentrated chcken broth (liquid) OR 1 Tbsp. powdered OR 3/4 cup prepared chicken broth (as concentrated/reduced as possible) shopping list
- 1 Tbsp. butter/margarine shopping list
- 3 heaping Tbsp. citrus marmalade shopping list
- 2 heaping Tbsp. ginger marmalade shopping list
- 1 heaping Tbsp. brown sugar shopping list
- 1 Tbsp. soy sauce shopping list
- 1 large orange, very thinly sliced for top garnish shopping list
How to make it
- Melt the butter in a cooking pot.
- Add onion, celery, sage, garlic, pepper, salt
- Cook on medium-low until the onion is clear.
- Add bread cubes, and mix well.
- Drizzle broth while stirring (liquid or dried) to no about than 3/4 C.
- Add pomegranate seeds, pumpkin seeds.
- Remove from heat and stir in to mix.
- Stuff the pheasant and roast according to size.
- Extra dressing can be sealed in a tinfoil package and baked with the bird.
- Bake on a rack-in-pan in a 350 oven about 90 minutes (until bird is tender)
- I used a portable convection oven, reducing the temperature from 350 to 300 as soon as the skin began to brown slightly)
- While it's in the initial stages of cooking:
- In a fry pan or pot, mix the marmelades, brown sugar and soy sauce.
- Heat gently to "melt" and marry the flavours.
- "Sink" the orange slices in the glaze as it cools.
- Baste the birds with the glaze at the beginning of browning, and continue to do so as needed.
- About 15 minutes before the end. drape the orange slices over the birds, and continue to bake.
- The pheasant can be served whole (for appearance) or cut in half with good kitchen shears, or quartered, or carved.
- The dressing inside the birds doesn't make it around the table once, and doesn't need removal or storage. The extra dressing is in a covered serving bowl. (e.g., Pyrex or Corningware)
- Because everyone in our family knows how to carve a bird, we pass the platters with the whole birds, and diners select their portions.
The Cooktaillan Rural SW Ontario, CA
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