What is the apricot stuffing?
apricot stuffing is a type of mixture made of fresh or dried apricots that are usually filled in meat. Usually there is stuffing bread, apricot, which is often produced with other fruit, nuts and sometimes alcohol. It is often used in pork roast, it is also a nice accessory to poultry or beef meat.
cranberries, usually dried, are commonly included in the apricot stuffing, especially when the stuffing is used for recreational meals. Frequent accessories are also shallots, almonds and unsalted butter. Instead of shallots is sometimes used onions and can also be added seeds of parsley or fennel. Although many recipes are made of white bread, this stuffing may not have a bread base. Salt and pepper are usually included, often to taste. Bread is often rotated slightly outdated before use, because the solid texture helps bread to maintain the mold as soon as it absorbs liquid components. This company adds the overall texture of the stuffing. But the bread should never be completely musty, otherwise it will suffer from the taste andstructure. First, it is usually heated and the fruit is added and left to soak. In general, dried fruit is used for soaking.
pork roast and French pork chops or chops with ribbing bones protruding from the tops are often paired with apricot stuffing. The meat usually has a cut in the middle and passes all the way. For long meat, such as roast, it is recommended to be this hole because it is longer than most knives. Once the hole is made, it is expanded either by the fingers or the mixing spoon handle. Then the stuffing is pushed into the hole.
beef is more often a butterfly and then rolls around the stuffing. The butterfly meat is easy to cut from cutting the meat along the thin edge to two approximately the same sides. The meat should be cut almost all the way to open as a book. Costs spread to a newly created surface and meat is rolled and often secured in some way, sothat it will not decide during cooking.
When using apricot stuffing with poultry, the stuffing is located inside the empty bird cavity. The cavity is usually spicy salt and pepper in front of the bird's content. Although Turkey is a popular choice for pairing with this stuffing, chicken and pheasant work.