Baguette (French bread) 2 slices of bacon Herbes de Provence Egg half an onion finely chopped.
(That's the ratio)
Fry the bacon, add the onions. Cook until glassy. Chop up your bread into bite-site pieces. Mix, by hand, the bread, the onion/bacon, the herbes de Provence (be generous) and the egg (just crack it over the bread).
Stuff your bird.
You can stick herb butter under the skin at the breast (I never roast Turkey, but I do roast chicken, and it works. Separate the skin with a spoon. Slide in the butter.
Butter Herbes de Provence Bit of salt Bit of dijon mustard Chopped shallot.
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timeasmymeasure
no subject
Date: 2012-12-22 03:36 pm (UTC)2 slices of bacon
Herbes de Provence
Egg
half an onion finely chopped.
(That's the ratio)
Fry the bacon, add the onions. Cook until glassy.
Chop up your bread into bite-site pieces.
Mix, by hand, the bread, the onion/bacon, the herbes de Provence (be generous) and the egg (just crack it over the bread).
Stuff your bird.
You can stick herb butter under the skin at the breast (I never roast Turkey, but I do roast chicken, and it works. Separate the skin with a spoon. Slide in the butter.
Butter
Herbes de Provence
Bit of salt
Bit of dijon mustard
Chopped shallot.