Test 1 - Pork and Apple Stuffing

Food in England, Dorothy Hartley, p 120

Good stuffing for roasting dry meat or poultry.

I've crossed out Ms Hartley's version (see bottom) and replaced it with my own recipe. This is definitely a winter farm meal, heavy in fats, starch and protein, and definitely delicious. Attached is also a link to the recipe for how to use it for roast chicken.

2 large apples, peeled, cored and sliced
2 onions, diced
8-10 slices bacon, chopped
6 sage leaves, minced
Sprig of lemon thyme or lemon balm, minced, or a bit of lemon zest
8-10 boiled floury potatoes (4 needed for the stuffing, the rest to bake with the roast)
Salt and pepper

1. In a large pan cook together the bacon, onions and apple over a slow flame.
2. Meanwhile, thoroughly mash 3-5 of the potatoes.
3. When the onion is soft, turn off the heat and add the herbs. Stir in the herbs to let them cook a bit in the residual heat.
4. Add the mashed potato to the bacon mix, stirring and mixing until the potato has absorbed all the bacon fat and the mixture has smoothed.
5. When in the roast, test the stuffing with a meat thermometre for 165F for doneness.

4 large apples, peeled and cored
4 onions
(equivalent in weight of) bacon
6 sage leaves, minced
Sprig of lemon thyme or lemon balm, minced
1 Tbsp of apple cider OR stock
? floury potatoes, mashed
Salt and pepper
(Mix all these together ... beat in the mashed potatoes to make a smooth stuffing. Season well and pack it in very tightly (because both apple and onion, and fat, will melt down and make juice while cooking). If the joint or bird is very small it may be wise to part-cook the apples, onions, etc., before use - but as a rule they will be cooked by the time the meat is done.