I think it’s quite obvious looking through my recipes that I’m quite the Hobbit and Lord of the Rings fan. I’ve read the books as a child but the movies really brought it to life for me. I cherish these stories so close to my heart and I’m so excited to finally be able to actually put up these recipes somewhere on the internet.
Now, being such a big fan creates an issue in my home. I’m a hoarder at heart and a collector so I’ve purchased many things throughout the years to fulfill this obsession. Those familiar with the movies are most likely familiar with Weta who created the world of middle-earth from costumes, to sets, and the artwork. Weta is incredible. Recently I made a purchase from Weta’s website for three art prints of recipes from Bag End. The recipes were for stuffing, lamb stew, and pastry cakes. They’re ancient and do not have the measurements that we use in our recipes now but they’re still incredibly awesome and I decided to take on the recipes in my kitchen.
Today’s recipe is for Bilbo’s Stuffing. The recipe is by Daniel Reeve and if you’re interested in purchasing the recipes here is the link:
- sage, to taste or about 4 sprigs
- one egg
- celery, finely chopped
- chicken broth, enough to bind and hydrate breadcrumbs
- a clove of garlic, finely chopped
- pepper, to taste
- Sauté the giblets (neck, heart, and gizzard) in 1 tbsp of vegetable oil on medium heat for approximately 5-10 minutes to brown on all sides.
- Add enough water or chicken stock to cover the giblets by 2 inches and let it simmer for 30-45 minutes or until tender.
- Let the giblets cool before chopping and adding to the rest of the ingredients. Remember to pull the meat off the neck.
- Combine all ingredients in a bowl.
- Prep you bird by seasoning the outside with salt and pepper. I created a butter and sage mixture to go in between the skin and the breast meat of the chicken. This helps create a crisper and more flavorful skin.
- Stuff the bird with the stuffing while making sure not to pack it in too tightly. You will run the risk of food poisoning if the stuffing is not cooked through to 165F. It is a safer option of cook the stuffing on the side instead of stuffing it in the bird.
- Tie the bird together with twine to keep the legs and wings together and roast at 375F for approximately 40 minutes.
- Check the temperature at the center of the bird to determine if it is cooked through.
- Let it rest before slicing. Serve with some vegetables and a good drink.