Stuffings

Other recipes | Savory sauces and side dishes

One of my earliest cooking recipes is seeing my folks make sage and onion stuffing. We do use packet stuffings, it is quicker and a guaranteed result. But if you are using up bread, this is a great way to do it.

I do freeze my breadcrumbs - for Christmas day, marking the amounts out witht the herbs saves precious time, effort, and washing up. Which makes for a happier experience for the family in the kitchen. Spend a day in the weekend before Guy Fawkes night doing this - remember to label the containers to save time!

Sage and onion stuffing

Ingredients

• 1 onion diced.
• 60ml sage.
• 1oz breadcrumbs.

Directions

1. Fry the onions for 2-3 minutes.
2. Add the finely chopped sage and fry for another couple of minutes.
3. Add to the breadcrumbs.

Sausage stuffing

For me, this is a champion with turkey for Christmas day. Combined with Chestnut stuffing and bread sauce, this reminds me of Christmases from my childhood. Make the breadcrumbs up with the fresh or dried herbs and keep in the freezer so you don’t have to do that Christmas eve or day!

Ingredients

• 2 large onions.
• 2 lb sausage meat.
• 2oz lard.
• 20ml chopped parsley.
• 10ml mixed herbs.
• 2oz breadcrumbs.
• Seasoning.

Directions

1. Fry the onions with the meat for 2-5 minutes.
2. Add to the rest of the ingredients and mix well.

Stirring can be hard work so consider doing in a mixer.

(Works well if breadcrumbs are made with the herbs and frozen until use).

Chestnut puree

A handy hint. If you cannot get peeled chestnuts, do 10 or so chestnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!

Ingredients

• 1lb chestnuts, peeled.
• 8 fl.oz. milk.

Directions

1. Peel the chestnuts, if necessary by putting a cross in each and placing in 1000W microwave for 20 seconds, then peel.
2. Simmer in milk for 40 minutes.
3. Allow to cool then puree in a blender until smooth.

Can be chilled in the fridge overnight, for use in the morning.

Chestnut Stuffing

Another champion on Christmas day with turkey. Works really well with bread sauce and sausage meat stuffing.

Ingredients

• 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in a grinder).
• 4oz breadcrumbs.
• Parsley.
• 1oz butter.
• 8oz chestnut puree.
• 1 egg beaten.

Directions

1. Fry the bacon.
2. Add the bacon to the rest of the ingredients.
3. Stir together to a good consistency.

(You can grind breadcrumbs with the herbs and freeze several days before use. The puree can be made the night before, so for Christmas day this is just a construction task).

Other recipes | Savory sauces and side dishes