Three Ways with Stuffing

Name: Three Ways with Stuffing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8
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

10 minutes + 30 minutes

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.