GINGERBREAD STUFFING AND ALLSPICE GRAVY
- 1 lb (3 medium) onions, peeled
- 2 eating apples, peeled and cored
- 4 tablespoons butter
- 1 tablespoon oil
- 1 1/2 pounds bacon
- zest of 2 clementines or 1 orange
- 1 lb loaf good store-bought gingerbread, crumbled makes 5 cups
- 2 eggs, beaten
- approximately 1/2 teaspoon freshly ground pepper
Finely chop the onions and apples, using a food processor or by hand. Heat the butter and oil in a large wide saucepan and fry both until soft, about 10-15 minutes.
Now very finely chop the bacon in the processor, and add this to the softened onion and apple mixture. Cook everything, stirring frequently, for about 5 more minutes and then add the clementine or orange zest. If you're going to make the allspice gravy, you'll need the juice from this fruit for that.
Take the pan off the heat and let it cool a little before mixing in the gingerbread crumbs. You can let this get properly cold now if you want and put it aside. Just before cooking the stuffing, add the beaten eggs and pepper, mix, and use it to stuff the main cavity of your turkey, or cook all of it (or what's left after stuffing your bird) in a buttered baking dish. Bake it in a hot oven with your turkey for about the last 45 minutes. If the stuffing's going into a very full oven - it might take longer to cook; alone, 35 minutes should do.
Let the cooked stuffing sit in its terrine for a good 10 minutes before turning it out and slicing it.