Three Ways with Stuffing

clock 10 minutes + 30 minutes bowl Serves 6-8
Stuffing Ham Turkey Chicken Christmas Buffet
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Ingredients

  • 2 Tbsp oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 stick celery, sliced thinly
  • 1 carrot, grated
  • 2 slices bread, blitzed to rough crumbs
  • Zest of 1 lemon
  • ½ tsp mixed herbs
  • 1 egg
  • ½ cup roughly chopped parsley
  • 1 tsp salt and freshly ground pepper
  • Salt and pepper to taste
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How to prepare a Chicken or Turkey for roasting

Method

  • BASIC RECIPE

  • 1. Heat the butter in a large frying pan over a medium heat. Add the onion and garlic and cook for 8 minutes until softened. Place into a large bowl.

  • 2. Blitz the bread in a food processor until it resembles breadcrumbs.

  • 3. Add the breadcrumbs, eggs, parsley, salt and pepper to the onion mixture.

  • PORK SAUSAGE, APPLE AND SAGE

  • • 1 portion of ‘base recipe’

  • • 2 celery sticks, thinly sliced

  • • 6 pork sausages

  • • 1 apple, peeled, cored, cut into 1cm cubes

  • • Zest and juice of 1 lemon

  • • 1/4 cup chopped fresh sage (or 2 tsp dried)

  • 1. Follow the ‘base recipe’ method, adding the celery to cook with the onions and garlic.

  • 2. Soak the sausages in a bowl of cold water for 10 minutes. Peel off the skins and break into 2cm pieces.

  • 3. Add sausages to the base recipe then the apple, lemon and sage and combine well.

  • BACON, CRANBERRY AND ALMOND

  • • 1 portion of ‘base recipe’, but replace white bread with 1/2 French stick, cut into 1cm pieces

  • • 6 rashers streaky bacon, diced

  • • 1 cup dried cranberries

  • • 1/2 cup unroasted almonds, chopped

  • • Zest and juice of 1/2 orange

  • 1. Follow step one of the ‘base recipe’ method, adding the bacon to cook with the onions and garlic. Pour mixture into a large bowl.

  • 2. Add the French stick, cranberries, almonds, orange zest and juice, and mix well to combine.

  • APRICOT AND PISTACHIO

  • • 1 portion of ‘base recipe’

  • • 1 cup roughly chopped dried apricots

  • • 3/4 cup pistachios

  • • 1/4 cup chopped fresh thyme

  • • Zest and juice of 1 lemon

  • 1. Follow the ‘base recipe’ method.

  • 2. Add the apricots, pistachios, thyme, lemon zest and juice to the bowl and mix well to combine.

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