Homemade Stuffing

spender

I am so fed up with the packaged sage and onion carboard stuffing. Has anybody got any good recipes for stuffing? I would be very grateful.

piglet6

Very simple but Mr P mixes a packet of sausagemeat into a packet of made-up dried S&O stuffing and it literally flies off the serving plate. Sometimes he adds extra herbs/spices (whatever he feels like really...:p) but he makes them into little sausage-ish shapes - although he calls them "quenelles" (oh, the joy of being married to a chef!:rotfl:), and we always find that our guests can't get enough of them - and for some reason, everybody seems to find them really unusual and exotic...they never believe us when we tell them how they're made.;)

In fact, they are so popular, that we have caught people munching the leftovers cold out of the fridge when they think nobody's watching , and one friend actually requested them as a kind of meatball substitute instead of a roasted meat joint for the main part of a meal we were cooking for her family, as they all loved them so much!?! :rolleyes:

Piglet

Debt_Free_Chick

Or you go one step further and simply add HM breadcrumbs, herbs and seasoning to good quality sos meat. No egg if you want it crumbly; egg if you want it more "cake-like" so it can be cut into firm slices/portions.

The packets pretty much contain only crumbs & seasoning ...even though they manage to disguise it well

Olliebeak

I like to add some diced onions, softened in butter/oil, to the packet of stuffing, sausagement and egg. Goes down well here!

JenniO

I add a bit of finely chopped green pepper, celery and onion. Then add a bit of the gravy i've made to it and give it a good stir. Makes the stuffing more moist with the gravy and the veg gives it a bit of a kick.

dlb

Add onions and cook in the slow cooker with the roast and it soaks up all the juices making it extra tasty (this works even with the cheap 15p a pack tesco basic stuffing so that means i can have more!!)

johnroberts07

Breadcrumbs, boiled sliced onions with water drained off. Add some dried sage and a pinch of mixed herbs, lovely

Pink.

Hi spender

There's a recent thread with lots of stuffing recipes that should help so I've merged your thread with it to keep all the suggestions together.

Pink

Stephen_Leak

I've just got to add this one to the list. The liver might be a bit of an initiative test to find: even our excellent local butcher can't supply a fresh one, but you can find frozen chicken liver in supermarkets. The end result is so good, I could eat it on its own and "stuff the turkey"! You always end up with more than you need, so I put the remainder in a small roasting tin and cook it with the roasted vegetables.

HOME MADE STUFFING
For a 10 to 12 lb turkey

INGREDIENTS

2 lb of sausagemeat
8 oz of mushrooms
6 oz of onion
4 oz of fresh white breadcrumbs
2 oz of butter
4 tablespoons of cranberry sauce
1 tablespoon of fresh parsley
1 chicken or turkey liver
1 egg
Salt & pepper

METHOD

Finely chop the mushrooms, parsley and the liver. Slice the onion. Beat the egg. Melt the butter in a pan and fry the mushrooms, liver and onions. Allow to cool, and place in a food processor with all the other ingredients. Process until thoroughly mixed.

The stuffing can be made in advance and frozen until required.

noonesperfect

I like this one because I can make it ahead of Christmas and freeze it.

4oz fresh white breadcrumbs
6oz ready to eat prunes, chopped
1 large cooking apple peeled, cored & chopped
1.25oz (one & a quarter!)oz blanched almonds, finely chopped
2tbns cranberry sauce
finely grated rind and juice of half a lemon
salt
freshly ground black pepper
1 tbn vegetable oil

Put all ingredients in a bowl and stir well to mix.

To Freeze

pack in a rigid container, seal,label and freeze

To Use

Thaw at room temp for 4 hours, then use as fresh stuffing.


I usually bake it separately in a greased pie dish.