4oz fresh breadcrumbs soaked in milk and squeezed dry
2oz of finely chopped Mortadella
2ox finely diced prosciutto
4 finely chopped shallots
2 anchovies, pounded
1tbs chopped parsley and basil
grated nutmeg
4 oz mushrooms, sliced and sauteed for a few minutes in butter
a crushed clove of garlic
8 black olives, stoned and chopped
the capons liver, shredded (it's actually a capon stuffing, but we just use the liver from whatever bird we're doing, plus a few extra chicken livers, just cos we like 'em!
)
2 red peppers, roasted and chopped (or just blackened under the grill/over a hot flame...with the skin removed)
1 desertspoon of grated sweet almonds (for this we just chop flaked almonds - better texture than ground)
salt and blabk pepper
2 eggs
Mix together and add a little olive oil if the mixture is too dense.
As I say, I always do double cos I love it and put a bit in the bird, but then cook most of it in a dish in the oven (30 - 40 minutes maybe?) so that it's moist inside, but with a firmer top, iyswim.
Looks like a lot of faffing about, but it's not actually that bad (although we generally only do it at Christmas, tbf) and if those sorts of flavours appeal to you (some mad people don't like anchovies/black olives/livers etc apparently!
) it's fucking delicious!
I literally cannot stop obsessing about it till it's gone....in fact, it's probably my favourite thing about Christmas.
And now that I've bothered copying out, you'll HAVE to make it!