Weta’s Recipes from Bag End: Bilbo Baggins’s Stuffing

Weta’s Recipe from Bag End: Bilbo’s Stuffing for Roast

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:

https://www.wetanz.com/recipes-from-bag-end-art-prints/

Recipes from Bag End by Daniel Reeve of Weta

Feast of Starlight

Weta's Recipes from Bag End: Bilbo Baggins's Stuffing

Recipes from Bag End: Bilbo Baggins's Stuffing prep time: 30 minutes    total time: approximately 45 minutes depending on the size of the bird Notes: The recipe is for your choice of bird. I used a small cornish hen in this recipe.  A cup to two cups of breadcrumbs should be plenty for a small chicken.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 -5

Ingredients Method

Ingredients

  

• breadcrumbs
• sage to taste or about 4 sprigs
• one egg
• giblets
• celery finely chopped
• chicken broth enough to bind and hydrate breadcrumbs
• a clove of garlic finely chopped
• pepper to taste

Method

 

1. 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.
2. Add enough water or chicken stock to cover the giblets by 2 inches and let it simmer for 30-45 minutes or until tender.
3. Let the giblets cool before chopping and adding to the rest of the ingredients.  Remember to pull the meat off the neck.
4. Combine all ingredients in a bowl.
5. 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.
6. 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.
7. Tie the bird together with twine to keep the legs and wings together and roast at 375F for approximately 40 minutes.
8. Check the temperature at the center of the bird to determine if it is cooked through.
9. Let it rest before slicing. Serve with some vegetables and a good drink.