3 Bird Roast

Here is my recipe for what I consider one of the best Christmas dinners we've ever had. Of course, you do not do it only at Christmas, it tastes as good as any time of year.

I thought that this Christmas I would try one of the birds that have been roasted multi apparently popular in medieval times. However, in the old days, they would have used anything up to ten birds.

It would start with a turkey or goose, which is boneless and flourished. A layer of meat filling force would be generously coated around the inside. Another smaller bird bone and would be opened in the heart of this. This process will continue with a maximum of ten birds all decrease slightly in size.

When many birds as possible have been installed in the bird home, it would be pulled back into shape and sewn together. Joy to answer one of these out and see the many different meat must have been amazing.

Do not have ten birds in hand, I decided to make my own theme with a turkey, goose and duck. I really don `t have the skills to reverse the birds, so I cheated a bit by buying a wreath large turkey, duck and goose breasts.

You must have a good joke, and lots of it. If you make that you can always freeze it for another day. In fact, I made mine about two weeks before and it froze to save time on Christmas Day.

To make the stuffing I used
a pound of pork shoulder, well chopped
a pound of bacon, chopped well
250g bacon, chopped well
100g breadcrumbs (bread Good quality)
200g cooked chestnuts, chopped
200g grated apples
Brandy to taste
Port taste
100ml red wine
Salt
Pepper
Mace

Mix all the stuffing ingredients and you're ready to begin assembly.

I took the crown and Turkey with a sharp knife make a slit on the side to open like a pita. I then took half of the stuffing and forced into the slot.

Take the duck and goose breasts and push them into the slot, ensuring that they are surrounded by the stuffing. Use the stuffing more than necessary to fill the interior.

Cover the turkey with a lot of bacon to prevent drying out.

I did not sew up the turkey I just put it on a large sheet of foil and folded tightly around her to create a reasonable form. To be honest with all the stuffing it takes much more than a form of Turkey that the crown itself.

I then cooked very slowly in the oven until cooked through, check with a thermometer. I found Turkey for the last hour to remove the crispy skin and blubber.

The juice from the sauce, I drained quite fantastic.

If you are interested in raising poultry, so please take a look at Pages poultry .