These two recipes are also suitable for a roast goose.


  • stuffing one
  • 500 g minced pork and chicken
  • 150 g shallots
  • 100 ml chicken stock
  • 4 cloves of garlic
  • 3 bay leaves
  • 1 sprig of thyme
  • 1 glass of port
  • 2 eggs
  • small bunch of parsley
  • 150 g fine breadcrumbs
  • 1 small packet of cashew nuts (unsalted)
  • 1 tsp 4-spice mixture
  • 4 shallots
  • 1 orange
  • 100 g hazelnuts
  • 150 g breadcrumbs
  • 250 g chestnuts
  • 350 g agen prunes
  • 1 orange
  • little chopped fresh sage
  • 1 egg
  • 1 onion
  • 2 cloves of garlic
  • 1 stalk of celery
  • bunch of fresh parsley
  • 50 g unsalted butter
  • 1 glass of port
  • 2 tblsp calvados
  • stuffing two


  • In a bowl mix together the minced chicken and pork together with the thyme and bay leaves, finely chopped garlic and shallots, the cashew nuts, breadcrumbs and port. Mix well before adding the two beaten eggs, and then mix again.
  • Stuff the bird with this mixture.
  • Fry the shallots, onion, garlic and celery, all finely chopped, together in a pan with a little butter until soft and lightly coloured.
  • Soak the prunes in the port. Zest the orange and add this and its juice to the shallot mix in the pan. Spoon in the calvados. Leave to cook for a minute or so then add the pitted prunes, the chestnuts and the breadcrumbs and allow to simmer.
  • Chop the hazelnuts, parsley and sage and add this too. Finally remove from heat and stir in the beaten egg.
  • Season well with salt and pepper and stuff the bird with this.

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