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 pressure 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
- 1 onion
- 60ml sage
- 1oz breadcrumbs
Fry onions for 2-3 minutes, add the finely chopped sage and fry for another couple of minutes. Add to the breadcrumbs.
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.
- 2 large onions
- 2 lb sausage meat
- 2oz lard
- 4 teaspoons chopped parsley
- 2 teaspoons mixed herbs
- 2oz breadcrumbs
Fry onions and meat for 2-5 minutes Add rest 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).
A handy hint. If you cannot get peeled chesnuts, do 10 or so chesnuts on a plate in the microwave and peel as soon as they come out. Try not to eat too many!
- 1lb chestnuts
- 2-3 cups milk
Simmer in milk for 40 minutes. Allow to cool then puree in a blender until smooth. Can be chilled in fridge overnight, for use in the morning.
Another champion on Christmas day with turkey. Works really well with bread sauce and sausage meat stuffing.
- 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).
- 4oz breadcrumbs
- 1oz butter
- 8oz chestnut puree
- 1 egg beaten
Fry bacon, add rest and bind in egg.
(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).