Homemade Stuffing

sitcom123

Has anyone got a good old fashioned recipe for home made stuffing, my mil used to make it and it was lovely, all runny and yummy, we used to fight over it. Now I have to make it this year and not sure how to go about it, I know its breadcrumbs onions and sage but other than that not sure of the correct way. thought I may get some ideas off you thrifty lot:j

Pink.

Hi sitcom,

I make mine with breadcrumbs, onions, sausage meat, sage, parsley, salt and pepper.

There's an existing thread with lots of stuffing recipes (including sage and onion) that should help so I've added your post to it to keep the replies together.

Pink

hotcookie101

Hi everyone,
I am making this for lunch/dinner tomorrow we have had it before and it was delicious, and the soup from the leftovers was the best thing ever.
My question is-I have a load of parsley in the fridge, do you reckon a breadcrumb/onion/parsley stuffing would go with this? I have the end of a HM granary loaf that needs going into breadcrumbs, so figure could make us eat even less of the (2.65kg traditional free range biggest legged ever chicken-nice healthy bones on it for stock :j:j) chicken so it could do us for more than the 3 extra meals I have planned (there is only 2 or us but OH has a BIG appetite lol)

This is the stuffing my mum always made-but I have never made it. Do I cook the onion before adding to the breadcrumbs? and do I need to add egg or anything else to bind (I could ask my mother, but she will be in a bad mood cos we lost to france today! and it will cost me a fortune to ring her mobile-not very MSE! But can always text, save me from the grumping!:rotfl::rotfl:)

Only thing is, it doesn't seem very spanish really! I have some sliced cooked meats(parma ham, chorizo etc) or pancetta that I could add if it would make it yummier?!

BitterAndTwisted

Yep, breadcrumbs, onion and parsley would be lovely and I'd add a beaten egg to it or it'll never stick together. I would sweat off the onion first myself because I doubt the stuffing would get hot enough inside the bird to soften it properly

Butterfly_Brain

Yes that is fine but I moisten my stuffing with a little water or stock to bind it.
You actually shouldn't put stuffing in a chicken because the chicken does not cook inside properly you are better off making stuffing balls

hotcookie101

I thought as long as you put the stuffing in the right part of the bird (neck end, not the cavity-which is good cos I put onions and sage in cavity in this recipe lol) and cook it according too the weight of the stuffed bird you were OK? I don't really like seperate stuffing balls-they always seem so dry

maman

Butterfly_Brain wrote: »

Yes that is fine but I moisten my stuffing with a little water or stock to bind it.
You actually shouldn't put stuffing in a chicken because the chicken does not cook inside properly you are better off making stuffing balls

I do this too. My stuffing for chicken is just breadcrumbs, thyme, seasoning and some butter/spread but I always add some water. Otherwise you are adding more fat than you need to. The fat/juices from the chicken will help bind it and make up for minimal butter.

I've stopped stuffing the cavity too because of adverse publicity. This was probably about sausagemeat not cooking inside turkeys but to be on the safe side I just stuff the neck end these days.

morganlefay

Its a v good way to use up bread crusts - I use chopped onion that I sweat a bit (I use some of the fat from the roasting bird cos I always cook it separately) lots of parsley and some thyme if I have it, but my family like vast amounts of lemon, so I don't use an egg, but pop in the zest of a lemon and enough lemon juice just to moisten it. Yum....

tandraig

I make sage and onion stuffing - with real sage, finely chopped onion and fresh breadcrumbs and some lard but not much . and stuff the BIG cavity! I roast the bird at gas 6 for about 2 to 2 and half hours and have NEVER had the stuffing not cook! neither did my mum or her mum. I havent given anyone food poisoning either!!!! but i do remove all the stuffing before carving it - because it all gets eaten! my mum leaves most of it in as she only serves small portions of the stuffing with the meal! she prefers it cold in sarnies with sliced chicken.
If I havent stuffed the chicken i reduce the cooking time by about half an hour!

JillS_2

tandraig wrote: »

I make sage and onion stuffing - with real sage, finely chopped onion and fresh breadcrumbs and some lard but not much . and stuff the BIG cavity! I roast the bird at gas 6 for about 2 to 2 and half hours and have NEVER had the stuffing not cook! neither did my mum or her mum. I havent given anyone food poisoning either!!!! but i do remove all the stuffing before carving it - because it all gets eaten! my mum leaves most of it in as she only serves small portions of the stuffing with the meal! she prefers it cold in sarnies with sliced chicken.
If I havent stuffed the chicken i reduce the cooking time by about half an hour!

I agree and do the same - except that I leave stuffing in as your mum does cos I too like chicken & stuffing sandwiches. Stuffing tastes so much better cooked inside the chicken - though to be fair my sister and my daughter both prefer stuffing cooked outside the chicken, not for safety, but because they like it crunchy.