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Ground Duck Savoury Stuffing

Our harvest-ready Thanksgiving stuffing features lean ground duck, fried apples, and crunchy walnuts. It’s a fresh spin on an old classic that will be a conversation piece at the Thanksgiving table. We suggest using a hearty bakery loaf rather than a simple white sandwich bread for a firmer texture, and throw a few apple slices and herbs on the top for a decorative garnish.

Servings: 10

Duration: 1h

Recipe Tags:

duck groundduck sidedish thanksgiving

Ingredients

  • ½ cup butter
  • 1 large onion, diced
  • 1 cup celery, diced
  • 2 baking apples, cored and chopped
  • 4 garlic cloves, minced
  • 1 lb Fraser Valley Specialty Poultry lean ground duck
  • 1 tbsp poultry seasoning, or seasoning salt
  • 8 cups cubed hearty bread
  • 1 cup chopped walnuts (optional, but adds a nice crunch)
  • 2 ½ cups chicken or duck broth
  • 1 large chicken or duck egg
  • 1 tbsp ground dried rosemary
  • 1 tbsp ground sage
  • 1 tsp thyme
  • 1 tsp oregano
  • ¼ cup fresh parsley, or 1 tbsp dried parsley
  • ½ tsp salt
  • ½ tsp pepper

Preparation Instructions

  1. Preheat the oven to 350 degrees.
  2. In a cast iron skillet, melt the butter, and add the celery, onions, and apple. Fry on medium for about 8 minutes, until onion is translucent. Add the garlic, and fry for 3 or so more minutes. Transfer to a large mixing bowl.
  3. Add the ground duck to the skillet, season with the poultry seasoning (or seasoning salt), and fry until evenly browned, then transfer to the mixing bowl.
  4. Add all dry ingredients to the large bowl, and mix.
  5. Add the broth and egg, then carefully toss together with a wooden spoon (or your hands) until evenly mixed but not mushy.
  6. Dump everything into a greased 9x13 inch casserole dish. Bake at 350 degrees for 40-45 minutes or until top is browned. You want crispy pieces on the top, and softness on the bottom.

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