Christmas Stuffing
As well as the usual sage and onion stuffing, I'm going to show you a few different ones to try. I have tried them all at some time and they are all lovely!
With all of these recipes I've asked for fresh herbs, obviously they can be substituted with dry herbs, only don't use as much. All recipes can be made up in advance and frozen until needed. Also, I never stuff the cavity of the bird, I just pop in a clementine or mandarin orange. That gives the heat from your oven to penetrate inside the bird and the clementine/mandarin to create a bit of steam to help keep your bird nice and moist. I hope you have a go at one of them and enjoy tickling your taste buds!
I'm going to start with the traditional sage and onion stuffing because it's something we've all grown up with.
Sage and Onion Stuffing
1kg Sausage meat
1 Large onion chopped finely
100g White breadcrumbs
1 Egg beaten
1 Dessert spoon dried sage
1 Dessert spoon dried sage
Mix together the breadcrumbs, onion and sage in a large bowl
Add the sausage meat and work it in well. Season with salt and pepper
You can either put it into a well-greased dish or roll it up into balls and roast it with you lunch.
Sausage and Apple Stuffing
175g White bread cut into 1cm cubes
450g Skinned Pork sausage chopped into 1cm cubes
225g Onion chopped finely
225g Bramley apple cored and chopped
4 sticks celery cut into 1cm pieces
50g Butter
½ Teaspoon mace
Salt & pepper
100g Walnuts chopped
1 Teaspoon dried thyme
Grated zest of 1 lemon.
Melt the butter in frying pan and fry the onion, celery and sausage until they become golden around the edges. Should take around 10 minutes.
Tip into a large bowl and add the rest of the ingredients mixing well
Season well with salt & pepper
Grease an oven proof dish and put the stuffing in there and roast till done to your liking
Potato, Sage and Apple Stuffing
500 g Potatoes, peeled and diced into 2cm cubes (waxy ones are best for this)
2 Medium Bramley apples peeled, cored and chopped
1 Tablespoon chopped parsley
225g Onion finely chopped
1 Tablespoon chopped parsley
50 g Butter
Salt & pepper
Place the potatoes into a saucepan with boiling water, add a little salt and simmer gently for about 8 minutes until just tender
In a frying pan melt the butter and fry the onions and apples gently for about 10 minutes, then add the herbs and the well-drained potatoes. Season well
Again roast it separately.
Juniper Stuffing
110 g Smoked bacon finely chopped
1 Tablespoon olive oil
1 Tablespoon chopped parsley
1 Tablespoon chopped thyme
1 Tablespoon juniper berries crushed
2 Tablespoons white wine
2 Slices of bread cut into cubes
Using the oil, fry the bacon till crisp, drain it well
Mix it well with all the other ingredients, season well
Once again cook it as required
Elizabethan Chestnut Stuffing
My last recipe I found in an old Elizabethan cookery book. [I've adapted the recipe, the original one asked for 2 pints of oysters!]
This one requires chestnuts! You can buy these from your supermarket already cooked and peeled ready. Which is a blessing because I remember having to boil them for about 20 minutes, then trying to peel them whilst still hot and ended up with burnt fingers!
1 Large onion finely chopped
110g Smoked streaky bacon finely chopped
25g Butter. 4 Tablespoons chopped parsley
1 Dessert spoon chopped fresh thyme
½Teaspoon mace
225g Pork sausage meat.The liver from your turkey. (If you can't get that, I use chicken livers.) Again finely chopped

In a large frying pan, fry the onion, bacon and liver, until the onion looks transparent (about 10 minutes)
Now tip that mixture into a large mixing bowl and add the rest of the ingredients and mix well. Season with salt & pepper
Grease an ovenproof dish well and put the mixture in and bake in the oven