en bloc (medicine) and My favourite stuffing (recipes)

en bloc (medicine)

en bloc

In a lump; as a whole; used to refer to autopsy techniques in which visceral organs are removed in large blocks allowing the prosector to retain a continuity in organ architecture during the subsequent dissection.

Origin: Fr., in a lump

My favourite stuffing (recipes)

Serves 6 approx

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Ingredients

500g/1lb2oz chestnuts1 whole head celery, washed and chopped1 small onion, finely chopped 25g/1oz butter12 plump prunes, stoned1 tbsp chopped parsley1 egg, beatensalt and black pepperthe turkey' s liver, trimmed washed and finely chopped50g/2oz fresh breadcrumbs

Method

1. Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes).2. Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed.3. Sweat the onion and celery in the butter over a medium heat for a few minutes until softened, then add the prunes, chestnuts and parsley. Season with salt and pepper, mix well and cook for a further few minutes. Remove the pan from the heat.4. When the mixture has cooled a little, mix in the breadcrumbs, liver and egg until all the ingredients are well combined. Pile the mixture into a suitably sized ovenproof dish. Bake for 30-35 minutes in a fairly hot oven (i.e. with the turkey at 180C/350F/Gas 4) until nicely browned and crispy on top.5. Serve slices of the stuffing with the turkey.

Sites

Pest Star