This turkey stuffing (dressing) is best cooked in a dish of its own, allowing the top layer to brown to an appealing crisp. If you want to use it as a stuffing in your turkey, omit the step of cooking the fruit in the meat mixture. The fruit will cook in the bird as it roasts. …
Rabbits are now more readily available fresh or frozen in many markets. They are domestically raised and delicately flavored. Since they are very low in fat it will be important not to allow it to dry out while cooking. In this recipe the rabbit is marinated prior to grilling/broiling.
This Renaissance-inspired recipe is adapted from Italian Slow and Savory by Joyce Goldstein–a wonderful book with authentic, simple dishes encouraging us to linger a little longer in the kitchen. This recipe may also be used with duck, Cornish game hens, or roasting chicken.