Stuffing for me is the best part of Christmas dinner. This recipe's a real winner, though it does make quite a lot! I'm planning to make some this week and freeze ahead of the big day. What are your favourites?
unsalted butter 1 tbs
goose fat 1 tbsp
onions 4 medium, thinly sliced
cloves of garlic 2, chopped finely
leek 1, sliced into thin half moons
thyme 2 tbsp, chopped finely
leaves of sage 6, chopped finely
port ¼ cup
chestnuts 200g, vacuum-packed, chopped roughly
sausage meat 1kg
apples 200g, chopped into small chunks
eggs 2
Maldon salt
fresh ground black pepper
sourdough breadcrumbs 500g
In a medium-sized pot, heat the butter and goose fat together, then sauté the onions and garlic. Once softened, add the leek and chopped herbs. Add the port and bubble away for a few moments. Cook until unctuous.
If you buy the vacuum packs of chestnuts they can be blanched for a moment in their plastic, then chopped up in small chunks.
In a large bowl, make your stuffing. Mix all the ingredients together, adding the breadcrumbs last. The mixture should be sticky and moist, not too dry.
If you have too much stuffing you can make stuffing scones. Just shape the mixture into smallish blobs and bake on a greased oven tray for 20 minutes at 220C/gas mark 7 until firmish, brown and crisp. Keep warm, or flash in the oven just before serving.
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Food/Recipes
Stuffed! Share your best stuffing recipes
2 replies
Ruffello · 27/11/2012 19:40
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