From Ruth Van Waerebeek’s “Everybody Eats Well in Belgian Cookbook.” She uses it as the stuffing in her Christmas Turkey recipe, which I use on Thanksgiving. The stuffing takes a fair amount of prep (and those porcini mushrooms can be hard to find and expensive; I’ve started skipping them), but people absolutely love it. It’s got a rich, complex taste completely different from the traditional bread-and-herb stuffing. (I looked it up: Forcemeat comes from the French “farce,” to stuff. The forcemeat stuffing is more like a meatloaf.) This recipe is enough for a 12 to 14 pound turkey.
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” This has become my standard Thanksgiving turkey recipe. I follow it precisely, alternately basting with drippings and butter every 15 minutes. The result is a spectacular presentation—a beautiful, dark golden brown turkey that everyone ooh’s and ahh’s over. It’s not that hard, just takes a little extra work. And the extras—making the forcemeat stuffing beforehand and the gravy at the end—are worth the trouble. Ruth says that the Christmas Turkey is traditionally served with Deep-Fried Potatoe Croquettes, Celery Root and Potato Purée, an assortment of green vegetables, and Baked Apples Filed with Berries, or Pears Poached in Spiced Red Wine.
Make and share this Belgian Tuile Cookies recipe from Food.com.
Make and share this Petit Dejeuner recipe from Food.com.
A simple to make but very rich dessert. Serve small slices of this decadent treat 🙂 Garnish with Fresh Strwberries for a more elegant presentation if you like.
