Homemade Stuffing

thriftmonster

I use my Gran's recipe to improve packet stuffing. Finely chop a small onion and simmer in the amount of water to make up the stuffing as listed on the packet. After 10-15 mins of slow simmering, stir in the sage and onion stuffing. Add plenty of pepper and a beaten egg and mix well. Either use to stuff or put into a greased dish and dot the top with a few tiny knobs of butter. Bake for about 20 mins. This makes really nice stuffing and we prefer it to HM, which I have made a few times.

LandyAndy

Here's what I stuffed my chicken with on Sunday.

Two sausages skinned (I used the local butcher's Wild Boar ones but any will do.
One rasher of smoked streaky bacon cut into the tiniest pieces you can manage.
Two slices of bread whizzed into crumbs with a hand blender.
About a Dessert spoonful of dried Sage and slightly less dried Thyme.
Ground Pepper. (Don't add salt as there is plenty in the bacon).

Put everything in a bowl and mix together with your hands until thoroughly mixed.

Don't put it 'up the chicken's bum'. Instead lift the skin at the neck and work your fingers between the skin and the breast to produce a pocket to take the stuffing, this helps to baste the breast and keeps it moist.

Cover breast with more bacon rashers and then tin foil. Remove tin foil thirty minutes from end to crisp bacon. remove bacon twenty minutes from end to crisp breast skin.

If you want to test the seasoning of the stuffing fry a little bit of it, taste and adjust seasoning before sticking it in the bird.

gt568

Just getting my house in order for xmas and I realised I don't have a good stuffing recipe to serve with the roast goose on christmas day. Anybody got a good sausage meat stuffing recipe? I'd like to cook it seperately from the goose too, as opposed to stuffed in it. MTIA.

recovering_spendaholic

Have you tried this one?

1lb good sausagement
8oz fresh white breadcrumbs
handful chopped sage
2 grated onions
2 grated apples
1 egg
salt and black pepper

Just mix everything together and cook in a loaf tin lined with streaky bacon.

Rikki

Click Here For the original post by beachbeth copied out below.


This is the best stuffing in the whole world. Everyone who tries it comments on how delicious it is. You can leave the chicken livers out if you don't like the idea of putting them in or can't buy any but I think they really add to the whole taste. I make this stuffing every Christmas. The turkey wouldn't be the same without it!

4oz butter
1 lb pork sausagemeat
2 medium-sized onions, finely chopped
1 oz chicken livers or the liver from the turkey, chopped
8 oz breadcrumbs (whizz some bread crusts up in a blender)
½ teaspoon salt
1 tsp black pepper
2 tsp dried thyme
1 tsp dried rosemary
2 tbs finely chopped fresh parsley (I use ready-chopped frozen parsley)
2 fl oz medium sherry
2 fl oz single cream

Get a large bowl ready to mix your ingredients in.
Melt the butter and add the sausagemeat, breaking it up and stirring until cooked and browned slightly. Using a slotted spoon, transfer this to the mixing bowl.

Now add the chopped liver and onions to the pan, adding more butter if needed, and cook, stirring until the onions are soft and translucent.

Now you just combine all the ingredients into the bowl:
Transfer the liver and onions to the bowl with the slotted spoon, add the bread, salt, pepper, thyme, rosemary and parsley. Stir well and then add the sherry and cream. Again stir well.

Your stuffing is now ready. Either stuff the turkey with it or place in a dish with a knob of butter on top and cook on Gas 4 180°C, 350°F for about 30-45 minutes.

You can also cover it now and freeze it. Take it out of the freezer the night before you want it, to defrost thoroughly, place a knob of butter on and cook as above

Angua2

I've not got the proportions, but for goose I've stuffed it with sausage+chestnuts+onion and the trick is to caramelise the onions in butter before adding them to the stuffing mix to bring out their lovely sweetness. The faff is to roast the chestnuts and peel them.... I never use tinned or pureed chestnuts - don't like the flavour.

This recipe (from Epicurious) looks very good - but I'd leave out the liver and bard with smoked bacon to cook separately from the goose.

http://www.epicurious.com/recipes/food/views/108758

Hope this helps. (My sister is award-winning chef, so I get lots of great tips.)

Rikki

Angua2 wrote: »

The faff is to roast the chestnuts and peel them....

Tell me about it.:rolleyes:

I made chestnut soup last year and it was delicious :drool: but the preperation. :mad:

Angua2

Rikki wrote: »

Tell me about it.:rolleyes:

I made chestnut soup last year and it was delicious :drool: but the preperation. :mad:

I sooooooo agree! I look like I've been karate-chopping rose thorns after dealing with chestnuts. My best suggestion is to make it a family thing: If you've an open fire, help the kids roast them and get EVERYONE peeling.

:cheesy:

(Yikes, sounds like that old chestnut of a punning story: Chess nuts roasting in an open foyer.... deepest apologies)

Pink.

I've only made stuffing for goose once but it was possibly the nicest stuffing I've ever made!

breadcrumbs
an onion
a little sausage meat
salt
pepper
sage
the goose liver finely chopped
two large apples, peeled, cored and diced.

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

Pink

mo1_2

anyone got a recipe for homemade stuffing?