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).