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Hugh's Pear and Celeriac Stuffing
Hugh's Pear and Celeriac Stuffing
added by River Cottage Christmas Fayre

Created in competition with Gill for the River Cottage Christmas Fayre, this was the winning dish! Check out some behind-the-scenes footage on our Youtube channel, search "Behind the scenes: River Cottage Christmas Fayre". (Hugh's stuffing is to the left in the picture, Gill's is to the right)

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Prep time
  • 15 Minutes
Cook Time
  • 35-45 Minutes
Servings
  • Serves 4-5
Ingredients
  • 500g Coarse ground pork shoulder
  • 1 Large onion, finely chopped
  • 100g Blanched almonds, chopped
  • 3 Pears, peeled, cored and coarsely grated
  • ½ Small celeriac, cut into small cubes
  • 1 Lemon, juice only
  • 1tbs Sage, finely chopped
  • 1tsp Thyme, finely chopped
  • 1 Goose liver, finely chopped
  • 1 Handfuls fresh breadcrumbs
  • Pinch ground mace
  • Lemon zest
  • Salt and Pepper
  •  
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Directions

Heat the goose fat in a large frying pan, add the onions and cook until soft and translucent then add the celeriac and cook for 10-15 minutes whilst stirring occasionally.

In a large mixing bowl squeeze in the lemon juice and add the pears, toss the pears in the lemon juice to prevent discolouration. Add all the remaining ingredients along with the cooked celeriac and give everything a good stir to incorporate.

You can stuff this mixture under the neck skin of a chicken, turkey or goose, and also put a little of it inside the cavity of the bird (but don't pack it full, because then the stuffing may not cook through properly).

If you have any left over, you can bake it separately in a shallow dish, or roll it into balls for baking. Cook at 190C/375F/gas mark 5 for 35-45 minutes, depending on thickness, or until cooked through.

5 replies
Replied on

So where do I get the goose fat to cook the onions in?

Replied on

Hi I am going to make this - the ingredients etc and feedback is fabulous. Any suggestions as to what I may substitute for the nuts? My 16 year old has a severe nut allergy :( ... If not ... I will leave them out ... just like the idea of the crunch :)

Replied on

Yep, this is the one for us, to go with our Goose. I did a stuffing some years ago with Pasttachio Nuts and Herbs, which was yummy, but have not been able to repeat it since. I love the combination of the Celeriac & Pear.

Replied on

Had this down at the Christmas Fayre - a genuinely delicious recipe that we will definitely be doing ourselves!

Replied on

This looks very yummy!

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