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Christmas Stuffing Recipes :

Choose from:

CHESTNUT stuffing:

you'll need:

450g chestnuts, peeled, cooked (cover peeled chestnusts with water in a pan. Bring to the boil and simmer until soft) and finely chopped.
a large onion, finely chopped
the turkey liver, finely chopped
110g streaky bacon, finely chopped
25g butter
4 tablespoons fresh, chopped parsley
1 dessertspoon fresh, chopped thyme
a little ground mace or nutmeg
225g pork sausage meat
salt and pepper

Method:

Melt the butter and cook the onion, bacon and liver gently until the onion is translucent.
Place the mixture in a dish and stir in the remaining ingredients, including seaso ning.

SAGE AND ONION stuffing:

you'll need:

1kg of pork sausagemeat
4 large tablespoons of white breadcrumbs
1 large onion, finely chopped
a desserspoon of dried sage
1 beaten egg
salt and pepper

Method:

Mix the breadcrumbs, sage and onion together in a bowl. Add a little boiling water to bind the ingredients together.
Add the sausagemeat and seasoning, distributuing these throughout the mixture evenly.

CHESTNUT OR POTATO stuffing:

200g hot mashed potatoes or chestnuts
2 cooked rashers streaky bacon and turkey liver, finely chopped
70g dry white breadcrumbs
200g soft, chopped prunes
a couple of tablespoons wine vinegar
a small clove of garlic, crushed
salt and pepper
1/4 teaspoon each of dried nutmeg, thyme and marjoram

Method:

Combine all the ingredients with enough stock (from the turkey giblets) to make a moist mixture.