Posts: 183
From:Wasaga Beach, Ontario, Canada
Registered: May 2003

posted July 21, 2003 07:30 PM               

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I always thought this was a common practice but the last few cooks we had were unfamiliar with the technique so I thought I would share it with you as well. When stuffing game, pork or poultry with a meat farce or bread stuffing, cut a pocket in the meat and using a pastry bag without a tip, pipe the mixture in. Fold over the end and continue as normal to either bread or poach.
God Bless

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