How do you

[fin54]

Well I know we all dont make and cook it the same ( our Stuffing for Turkey ) so how do you make and cook your Christmas stuffing

pork sausagemeat, egg, sage, onions and chopped parsley and we bake it in a tray and serve slices!

forgot to say breadcrumbs too!

last year i made 2 - angela hartnett recipes from the observer food monthly - a spinachy one and an apricot and almond one, delicious

Really easy: grate six slices of bread, mix with a thinly sliced onion and some summer savory.

paxo - just add water

The enormous chicken I've bought already has stuffing up it's cavity. As it was cheaper than one without I bought it.

..."cavity". Now there's a delightful word. GOD I love Christmas. I just can't wait to peel the manky bits off the sprout, sieve the lumps out of the gravy and lose my watch up the turkey. Yippee.

I meant "sprouts"

I've got a fantastic recipe, infact it totally makes my christmas and all the sandwiches afterwards.

1 x packet of ready cooked and peeled chestnuts
6 ozs of freshmade breadcrumbs
1/2 lb Sausagemeat
1 small onion
1 egg - beaten
1/4 of a beef stock cube with a little water.

Add breadcrumbs, sausagemeat, chopped onion and chopped chestnuts. Add the beaten egg and just enough of the stock to bind. Then stuff into the turkey neck. Yum yum

Ate at a friend?s place a few weeks ago and she did a stuffing with herbs and marscapone cheese, (and other stuff no doubt) and stuffed the "stuffing" between the skin and the breast meat. Looked a little unusual but WOW, was truly amazing flavour. Kept the meat very juicy and tender, no dry bird. Not brave enough to try for Christmas first time so am doing what I always do - shove a lemon in one end and clove spiked orange the other to scent the bird and keep moist, stuffing done separately.