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Stuffed! Share your best stuffing recipes

(3 Posts)
AdoraJingleBells Fri 21-Dec-12 02:08:32

I like a simple sage and onion stuffing, but with with fresh sage. Bought a plant todaygrin. I sauté the onions in butter first, then mix and freeze, about a week before. I may give your recipe a whirl, it looks very tempting and I recently bought some pink Andean salt (live in Latin America) which seems to have inspired me.

piebald Sat 08-Dec-12 07:58:16

That sounds nice think i will try it instead of my usual chestnut stuffing which is from Nigellas how to eat and is lovely but no sausage meat and we have so many for lunch this year i may need to pad it out!
I do cranberry stuffing from same book -really good but the first year i mad eit during power cut and only later realised i had nearly used lard instead of butter-imagine that we wouldnt have realised until lunchtime yuk
Also when the lights came on i got a bit of a fright as to how bright pink it was!

Ruffello Tue 27-Nov-12 19:40:50

Stuffing for me is the best part of Christmas dinner. This recipe's a real winner, though it does make quite a lot! I'm planning to make some this week and freeze ahead of the big day. What are your favourites?

unsalted butter 1 tbs
goose fat 1 tbsp
onions 4 medium, thinly sliced
cloves of garlic 2, chopped finely
leek 1, sliced into thin half moons
thyme 2 tbsp, chopped finely
leaves of sage 6, chopped finely
port ¼ cup
chestnuts 200g, vacuum-packed, chopped roughly
sausage meat 1kg
apples 200g, chopped into small chunks
eggs 2
Maldon salt
fresh ground black pepper
sourdough breadcrumbs 500g

In a medium-sized pot, heat the butter and goose fat together, then sauté the onions and garlic. Once softened, add the leek and chopped herbs. Add the port and bubble away for a few moments. Cook until unctuous.

If you buy the vacuum packs of chestnuts they can be blanched for a moment in their plastic, then chopped up in small chunks.

In a large bowl, make your stuffing. Mix all the ingredients together, adding the breadcrumbs last. The mixture should be sticky and moist, not too dry.

If you have too much stuffing you can make stuffing scones. Just shape the mixture into smallish blobs and bake on a greased oven tray for 20 minutes at 220C/gas mark 7 until firmish, brown and crisp. Keep warm, or flash in the oven just before serving.

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