We stuff Capons or Ducklings with one of the following during the week of the Epiphany
(January 2nd - 7th or 8th ) or for the 27th - 30th December:
My parents and my in laws make their own sausages ..
Brioche Stuffing: Brioche cubes (day old), celery, carrot, shallot, leek, dried and fresh pears or splotched wild apples (no shine - matte Surface), French butter, 1 egg, fresh sage herb, fresh Italian flat leaf parsley, fresh thyme herb, chicken stock broth and hand made duck Armagnac sausage & salt and freshly ground black, Green and Rose pepper.
Traditional Simple: French Butter, Fresh Sage Herb, proscuitto or hand made boar sausage, one egg, onion, chicken stock broth, day old bread crumbs from Chapata or Baguette, dried fruits and salt and freshly ground black pepper ..