Homemade Stuffing

Softstuff

There's a lot of different stuffings, and a lot of ways to make it. The stuff that's cheap in a box is breadcrumbs, salt, pepper, sage and onion. It really is that simple.

RAS

You can make it with fresh or old bread; IMO old bread is best as it crumbles better.

Bread that has dried out completely is also fine, just put it in a bag and bash it with a rolling pin to form crumbs. Or whizz it.

What sort of stuffing do you want?

Add finely chopped onion and rubbed sage for sage and onion, mix with a little water or milk.

Or some chopped onion, finely chopped apricots and walnuts.

or the grated zest of a lemon and some thyme with a little onion,

or apple and celery with onion

you can also make a meatier stuffing by skinning a sausage and mixing it with breadcrumbs and flavouring.

Either stuff, or make stuffing balls and roast or grease a dish heavily and roast separately.

Pink.

Hi Debs,

As has been said above there are so many different types of stuffing, but my basic stuffing for roast a chicken is:

breadcrumbs
an onion
a little sausage meat to help bind the mix together
salt
pepper
sage (enough so that you can smell it from the breadcrumb mix)

Blitz the lot in a food processor. As I said I do stuff the bird but if you intend to cook it separately don't forget to baste it with the juices from the meat. Sorry I don't give quantities, but I just tend to make things up as I go along.

We have an existing thread with many more recipes that may help:

Homemade Stuffing

I'll add your thread to that one later to keep the ideas together.


Pink

hotcookie101

I'm doing a roast chicken later, and have a hankering for stuffing. I usually just do breadcrumbs, onions & parsley, but I have 2 rashers of smoked back bacon I thought might be nice in it. Should I cook it first, so it's crispy, or use it raw, so the fat binds the stuffing?

Thanks

rachbc

i cookit off a bit first and use the fat to fry the onions then mix the bread crumbs in to soak up all the juices. I doesn't go cripsy but ensures its cooked

Penelope_Penguin

Are you using the stuffing inside the bird? I'd suggest that you use the bacon raw, as then the fat will render out of it and lubricate the chicken from inside

hotcookie101

That's what I did (well, I zapped it all in the micro for 30secs to slightly soften onions etc. It's inside the bird, but I always make WAY more than I can squeeze in, so it's in a tray as well.

zippychick

ive merged this with our homemade stuffing thread so you can see how others do it

Zip

natlie

I do veggie stuffing can go inside bird or as a stuffing for pork etc

breadcrumbs - lots lol at least 8 slices worth
1 onion
1 eating apple
mixed herbs tsp
half to a cup of cranberry sauce
seasoning
tbs oil

whizz onion and apple in blender (raw)
stir into the other ingredients bake in a dish in hot oven for 40 minutes - stir after 20 it is loose textured

you can add an egg to make it bind, add dried apricots and apple sauce (instead of cranberry) if you are using with pork

nublue

Hi I was preparing this stuffing recipe today:

Www.goodfood.com/recipes/3056/sausage-sage-and-onion-stuffing

And I forgot to add the apple in to the frying pan before squishing it all together so the apple has gone into the mix raw.

It only asks to fry it briefly, so I am not sure whether it will make much difference? Should I cook it longer?

Thanks