Bühler Poularde

Season cleaned poularde.

For the filling, mix all the ingredients. Season and pour brandy. Leave to stand for 30 minutes. Fill half of the drained stuffing into the poularde. Sew up or pin up. Place the poulard in a roasting pan, cover with the remaining stuffing and bake in the oven at 220 °C for about 1 1/2 hours.

Additional dish: Potato balls

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