A recipe from Sylvie Isabelle De tout et de rien. Juste pour le plaisir.
Onion, pear and rosemary stuffing
The day before, check if your roasting pan and the baking dishes for the various preparations can be placed in your oven simultaneously. If necessary, adjust the racks.
Once the turkey is in the oven, measure all the ingredients, then cut the vegetables and bread for the other preparations. That way, you can cook without being in as much of a hurry.
Between each preparation, take the time to do the dishes—your guests will come in to a spotless kitchen.
For the stuffing, use baguettes left over from holiday dinners. Slightly stale bread is perfect for this recipe.
For the cauliflower purée, use the leftovers from your cheese platters. Vary the kinds for a different flavour each time.
For the Brussels sprouts, feel free to use pecans or almonds instead of hazelnuts if that’s what you have on hand.
With the leftover pear syrup from the can, make a pear cocktail to welcome your guests with: pear syrup, gin, ice cubes and sparkling water.
Serve your leftover turkey in salads, turkey clubs, soups, vols-au-vent or Chinese rice. Add it to an unassuming package of store-bought ramen noodles for a cheap and tasty lunch.