Difference between revisions of "Stuffings"
From Sam J Wiki
(→Directions) |
(→Chestnut Stuffing) |
||
| Line 33: | Line 33: | ||
=Chestnut Stuffing= | =Chestnut Stuffing= | ||
== Ingredients == | == Ingredients == | ||
| − | * 2oz bacon rinded and chopped | + | * 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder). |
* 4oz breadcrumbs | * 4oz breadcrumbs | ||
* Parsley | * Parsley | ||
Revision as of 21:24, 24 December 2022
Contents
Sage and onion stuffing
Ingredients
- 1 onion
- 60ml sage
- 1oz breadcrumbs
Directions
Fry onions for 2-3 minutes, add the finely chopped sage and fry for another couple of minutes. Add to the breadcrumbs.
Sausage stuffing
Ingredients
- 2 large onions
- 2 lb sausage meat
- 2oz lard
- 4 teaspoons chopped parsley
- 2 teaspoons mixed herbs
- 2oz breadcrumbs
- Seasoning
Directions
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).
Chestnut puree
Ingredients
- 1lb chestnuts
- 2-3 cups milk
Directions
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.
Chestnut Stuffing
Ingredients
- 2oz bacon rinded and chopped (scissors are great for this. Or fry bacon and chop in grinder).
- 4oz breadcrumbs
- Parsley
- 1oz butter
- 8oz chestnut puree
- 1 egg beaten
Directions
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).
