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1/2 bunch thyme, leaves solely
1/2 bunch contemporary sage, leaves solely
2 cloves garlic, gently smashed and paper eliminated
Kosher salt and freshly floor black pepper
Additional-virgin olive oil
10 kilos pork rib roast (about 12 to 14 ribs)
Apple Pecan Stuffing, recipe follows
Gravy, recipe follows
Watercress, for garnish, non-obligatory
Apple Pecan Stuffing:
3 tablespoons extra-virgin olive oil, plus further for ending
1/2 bunch contemporary sage
1/2 bunch contemporary thyme
1 giant Spanish onion, thinly sliced
Kosher salt and freshly floor black pepper
3 Granny Smith apples, peeled and diced
1 1/2 cups uncooked pecans
2 eggs
3/4 cup heavy cream
1 1/2 cups low-sodium hen inventory
5 cups sourdough bread (crusts eliminated), hand-torn into 1-inch items
1/4 bunch contemporary flat-leaf parsley, roughly chopped
Gravy:
2 medium carrots, roughly chopped
1 giant onion, roughly chopped
3 ribs celery, roughly chopped
1 medium turnip, peeled and roughly chopped
1 giant Granny Smith apple, peeled, cored and chopped
1 clove garlic, peeled
Additional-virgin olive oil
2 tablespoons all-purpose flour
Kosher salt and freshly floor black pepper
1 cup apple liqueur (really useful: Calvados)
4 cups low-sodium hen inventory
