Homemade Stuffing

ben500

A spoonfull of chutney anything you have left over will do.
If your iffy about quantities of dry to liquid I'm sure someone here will have a packet of paxo they can check to advise you on the ratio of water to dry goods, I would however use a little less as if your using homemade breadcrumbs although dry they will absorb less liquid than paxo before becoming sodden.

odds-n-sods

Take some bread - and cut it into cubes; doesn't matter about the crusts.

Saute off onion + celery, chopped fairly fine, add in salt + pepepr, sage or rosemary or thyme. add in dried fruit if you like (apricots for pork; prunes and raisins or apple for duck; anything for chicken). Put in the bread and mix well; add in just enough water/stock or orange juice to hold it together. Stuff whatever it is you're cooking. Far better than a package! If you want a meat suffing, start off with the same onion + celery, add in your minced pork or sausagemeat, then use egg to bind it.

buxtonrabbitgreen

sainsburys basic stuffing is 8p and ok

x_raphael_xx

buxtonrabbitgreen wrote: »

sainsburys basic stuffing is 8p and ok

GAH! just checked the date on my breadcrumbs and its use by date is Feb 05!! Ha!

Thanks for your suggestions all, but I think I will buy a mix! Spending 8p is preferable to dead brother :rotfl:!!

Waxy_Bean

I add fried onions and garlic, grated apple, whole grain mustard, black pepper, chopped sage and parsley and fresh breadcrumbs to sausage meat to make a fantastic stuffing. Miles better than the packet stuff!!

emmie1234

Hiya, I make my own stuffing now and again and hubby prefers it to the paxo stuff. I make it the same way my mom does and it's really simple.

Rip some bread to pieces and put in a bowl, meanwhile chop up some onions and put them on to boil. To the bowl of Bread, (I ususally rip up about six - eight slices and there is enough for pork and stuffing butties then for tea too yum!!!) add one or two teaspoons of sage (you could use whatever herbs you have really) We like sage though. When the onions are boiled drain them off and keep the water the onions were cooked in. Add the onions to the bread and sage in the bowl and mix through and then pour over enough of the "onion" water to get everything nice and moist but not drowned!!! lol
Leave to soak for ten/fifteen minutes or so. When you go back to it if the bread has soaked up all the water and the mixture is a bit dry add some more water.

I then just mix everything together and bung it in the meat tray with the pork. The juices from the pork mix with the stuffing too and give it a nice flavour. You could spoon some of the meat fat over the top too if you like a nice golden crust on top. I normally put the stuffing in with the meat about half hour/forty minutes before the meat's finished cooking

I love making stuffing this way and it always turns out really nice and tastes the same as my moms : )

Em

Bogof_Babe

buxtonrabbitgreen wrote: »

sainsburys basic stuffing is 8p and ok

I bought the smallest packet of this yesterday and it was 12p - I wuz robbed .

jimbo_the_jetset

Making your own is easy. And now we don't even bother weighing stuff out to a recipe, we just chuck it in.

Gently soften an onion in a fair amount of marg/butter until the onion is translucent (ish). Add sage and add breadcrumbs. If it too sticky add a few more breadcrumbs. If it is too dry you can melt a bit more butter or add in some beaten egg which will help bind it.

Give it a go, you can always save the packet for emergencies.

Once you are happy with the basic traditional recipe you can try some of the alternatives listed in the above posts.

Hapless_2

Basic sage and onion, dried onion, breadcrumbs and dried sage and some shredded suet. Exactly like the pakets that.
then depending on what we are having I add sausagemeat to it for chicken or turkey, grated apple for pork, mint, rosemary and garlic for lamb.

Robothell

I've always made my own stuffing, as has my Mum. It's normally completely dry and not like a loaf or sausagemeat stuffing at all. Usually everything is thrown in "to taste" and, as mentioned before, you can add fruits or nuts etc depending on what you're having.

Half an onion, raw and diced
Clove of garlic chopped finely
Stale bread blitzed into crumbs or cubed
BIG handful of herbs - parsley, sage, thyme, rosemary......anything else you've got - chopped well
Zest of half a lemon
Chopped hazelnuts if you have them

Bung in an ovenproof dish or up a chickens bum and Bob's your uncle. If doing it in a dish remember to put a knob of butter on top to give it a little moisture.