11 recipes
A whole roast turkey filled with a buttery chestnut, bread, and liver stuffing, wrapped in bacon, basted with white wine, and served with a rum pan sauce.
Whole grilled trout, deboned at the table, packed with a raw vegetable filling and finished with a pour of boiling oil and fresh lemon juice.
Leek tubes filled with seasoned ground pork and sautéed leek centres, baked over a meat and tomato base. A deeply satisfying Central European oven dish.
A whole pheasant stuffed with a pan-fried filling of bread, fresh mushrooms, bacon, walnuts, and white wine, roasted with butter and basted with pan juices.
A whole roast duck stuffed with sage and onion, basted with pan drippings, and served with a warm apple sauce — a classic Central European Sunday roast.
Whole roasted chicken stuffed with crayfish, peas, asparagus and buttered bread — a festive Central European Easter centerpiece.
Crispy turkey skin rolls filled with ham, tongue, goose liver, capers and pistachios — an elegant Central European festive appetizer.
Whole roasted goose filled with a rich stuffing of goose liver, chestnuts and buttered bread — a Central European festive centerpiece.
Hearty Central European dish: boiled potatoes filled with seasoned veal liver and onions, baked in sour cream until golden.
Young potatoes filled with sautéed veal brains, baked in sour cream with golden breadcrumbs.
Classic Central European dish: young kohlrabi stuffed with sautéed mushrooms and rice, finished with creamy sour cream sauce.