May the stuffing be with you!
How to make a festive dish with just a few ingredients?
If you have Hénaff Pâté, you’re saved!
Follow the traditional Hénaff stuffing recipe, passed down from generation to generation in the Pays Bigouden:
⏱ Preparation: 10 minutes | Cooking: 1h30 (depending on the poultry)
Ingredients
- A small glass of lambig (or cognac)
- 300g of chestnuts
- A glass of blonde raisins
- 400g of Hénaff Pâté
- A beautiful poultry (chicken, turkey, etc.)
Recipe
- Place 400g of Hénaff Pâté, cut into cubes, in a casserole and heat on low.
- Add the chestnuts and raisins. Stir well.
- Pour in the lambig and flambé.
- Stuff the poultry with the mixture.
- Add a drizzle of oil, a knob of butter, and a turn of the pepper mill.
- Roast in the oven at 210°C (thermostat 7), cooking for 1 hour per kilogram of poultry.
- Serve with small vegetables.
Bon appétit