Twice-Stuffed Roast Goose with Truffles and Pan Gravy, Stuffing of Sausage, Stuffing of Onions, Apples and Prunes
Braised Spiced Red Cabbage
Roasted Brussels Sprouts with Pancetta
Yorkshire Pudding with Carrots and Broccoli
Pear Salad with Stilton and Walnuts
Dense Chocolate Sour Cream Bundt with Raspberry Puree, made by the lovely Amphitrite
A bit later today, I’ll post a quick, light supper recipe using the leftovers.
If you want any more details about the menu or recipes, just let me know.