top of page

Christmas ‘Farce’ Stuffing



I have to admit the inspiration for this farce or stuffing came from a talented young chef at cafe Progres in Ménerbes - having dined there recently and was very impressed by her roasted clementine, which was served with a red wine sauce and roasted root vegetables. The clementines were simply quartered - with the skin on, sprinkled with a bit of olive oil and a light dusting of castor sugar before roasting. I also added some fresh cranberries, sage and pine nuts.


Stuffing can truly be elevated by adding some acid - fruit, marrying nicely with mushrooms, chesnuts and cognac.


8 servings


1 baguette or3 cups sourdough bread toasted and cut into small chunks,


6 knobs of butter


1/4 c olive oil


Wild chanterelle or other tasty mushroom


Nice quality ground sausage for stuffing


1 med minced challot


1 cup chopped roasted Chestnuts


3 clementines cut into wedges


1 cup fresh cranberries


1/2 cup pine nuts or walnuts


6-8 fresh sage leaves


Fleure de sel and fresh ground pepper to taste


1/2 cup stock, turkey fat or olive oil


Sautée the shallots and mushrooms with 1 knob or tablespoon of butter and oil love oil on high heat.


Add the sausage and let brown on 2 sides.


Turn off heat.


Add the bread


Deglaze with some stock and turkey fat mix all together well before transferring to an oven proof casserole dish.


Add the clementines, fresh cranberries, sage and pea sized chunks of butter on top , a dash of olive oil, pine nuts and light sprinkle of sugar on the clementines.


Bake for 45 minutes on 350f (180c).











34 views0 comments

Recent Posts

See All

Easy Bœuf Wellington

This is not something we do on a regular basis as it's more of a traditional English dish. But we had some French clients request it and we rose to the occasion. Beef wellington it shall be! It's ac

Langoustine Bisque

Langoustines are à similar variety of shellfish to crayfish although they are often a bit larger and thus tend to have a bit more meat to them. You can certainly use cray fish, shrimp or lobster in t

Holiday Canapés

Bellinis are little pancakes which are light and perfect for topping with cream fraîche and caviar, or if you are on a budget trout eggs are a nice substitute. The advantage to serving these at a cock

bottom of page