Homemade Stuffing

nuttywoman

stuart264 wrote:

I have a couple of good ones i have used.......were you leaning towards a sausage meat base or breadcrumb base?

Both if you`ve got them, thanks very much.
val

purpleimp

My mother in law always does a sausagemeat and a forcemeat, howe3ver I'm doing christmas this year so it's getting done my way (whether DH likes it that way or not!!)

I will be doing skirlie because I love it, ( I'm not too keen on herby stuffuings)and I saw a goose stuffing on the OS christmas support thread which I will also be doing it looks fantastic!

Skirlie ( it can be a bit boring so it can be jazzed up with some crisped bacon or fried mushrooms.)

fry off some onion till soft, add fine oatmeal and cook, add lots of salt pepper and a sprinkle of sugar, some people like it quite dry, but while cooking the oatmeal , you can add some water, (it does go soupy) and keep cooking off till it dries out again and goes grainy and flakey with crispy bits through out, (doing this and adding the watter makes a huge difference if you have the patience but be warned it can make one h£ll of a mess of your pan, it's sticks like nobodies business !)xxx

earthmother

I've not made it myself, but funnily enough was thinking about it this year, so got my Grandma's recipe yesterday.

1 large loaf - fresh breadcrumbs
salt and pepper
1oz plain flour
4ozs shredded suet
grated/finely chopped onion
thyme and parsley
grated/finely chopped brussel sprout (that's right, just the one, lol - I was surprised too)
1 beaten egg, and milk to mix.


It's probably too basic for many on here, but it's tried and tested and very nice. It makes quite a solid stuffing if cooked on its' own - I remember slicing chunks off for sandwiches for ages after


Now I've just got to get her Christmas pudding recipe off of her - there's no definative recipe though, it changes every time - everyone who's asked has received a slightly different version depending on when they asked, lol

mikeywills

I am not that keen on meat in stuffing, so I go down the herbs route.

I use 1 loaf, not fresh, preferably a day ot two old,
2 lemons juiced and zested
bunches of fresh parsley, sage, and thyme
and 2 onions.
then enough butter to bind it all together.

Sorry I don't have specific recipe it is always, a handful of this and that at home.

I use this mix for all birds, and always stuff the neck never the body, finish off by rubbing vegetable fat and salt into the skin for extra flavour.

beachbeth

I would get loud complaints every Christmas if I didn't make this stuffing and its very, very tasty! Once you have cooked the onion, sausagemeat and liver the rest is just a case of mixing all together.

4 oz butter
1 lb pork sausagemeat
2 medium onions, chopped
3 oz chicken livers, chopped (or the reserved liver from the turkey)
8 oz breadcrumbs
½ tsp salt
1 tsp black pepper
2 tsp dried thyme
1 tsp dried rosemary
2 tbs finely chopped fresh parsley
2 fl oz medium sherry
2 fl oz single cream

Melt the butter and cook the sausagemeat, breaking it up with a fork. Use a slotted spoon and transfer the cooked meat to a large mixing bowl. Add the onions and liver to the pan and cook until the onion is translucent and soft and the liver cooked through. Transfer this to the mixing bowl.

Now add all of the other ingredients and mix well.

Place in an oven proof dish and cook for about 30 minutes on Gas 4/5 (180º)

Gaia

put breadcrumbs, finely chopped celery, a few broken walnuts (in whatever quantities you have/want) in a baking dish, pour over some beaten egg and mix in and stick in the oven until cooked. Simple, cheap and tasty.

kscour

DD2's favourite but measurements will be a bit vague

breadcrumbs from 4-6 slices bread
1-2 oz butter
2tbsp lemon juice (I use jif lemon)
1tbsp fresh or 1 teaspoon of dried parsley
2 teaspoons of mint jelly (mint and apple jelly is even nicer)

melt butter
add breadcrumbs
add everything else
mix well

should end up not to soggy but wet enough to stick together

Really nice with chicken.:D

x_raphael_xx

Can anyone tell me how to make stuffing? My brother is visiting and I want to cook a roast. I've usually just bought a packet mix but don't want to waste £1 odd if I can make it myself.

I have breadcrumbs, and some herbs, not sure what else I will need, (or how much/what order to add)

Many thanks

jbbonce

the great thing about homemade stuffing is you can make it out of whatever you've got lying around. Celery and Apricot or Sausagemeat and chestnut are two of my faves, but it depends on what meat you're having really.

sarahlouise210

I have eaten home made at a friends and at an ex MIL ...neither were as good as Paxo to be honest - not sure of a recipe, but I know it spoiled the meal when we had home made !!! Hope you have better luck