The conundrum of stuffing

soappie

Why is it we seem to only have stuffing with a roast bird - OK, I know it's probably because they have a cavity which can be filled but stuffing can be cooked 'on the side' as it were.

Why do you never see menus that give a stuffing 'on the side' that goes with lamb or beef?

Anyone got any suggestions?

dannahaz

I always make stuffing with any roast dinner. And I always have yorkshire puddings. A roast just doesn't seem to be a roast without.

morwenna

Hmm, there is no reason why not!! How about a stuffing flavored with rosemary for lamb, or perhaps one with a dab of horseradish or ginger to go alongside beef? You've got me thinking now!

soappie

morwenna wrote: »

Hmm, there is no reason why not!! How about a stuffing flavored with rosemary for lamb, or perhaps one with a dab of horseradish or ginger to go alongside beef? You've got me thinking now!

Exactly my point Morwenna! Due to the dietary idiosyncracies of my Christmas lunch guests, I've decided to forego my favourite turkey {sob} because I'd probably be the only one to eat it and have settled for rib of beef instead.

But, I really do fancy some stuffing on the side. One that is preferably vegetarian as there will be a vegetarian amongst us. Also, can't have anything that involves pork sausagemeat or bacon - guests include muslims who have converted to christianity but still won't touch anything to do with pig.

So, ladies, put your thinking caps on and come up with some ideas of a stuffing mix to go with beef (either with or without horseradish - I already had some horseradish sauce in the store cupboard) for me!

Zazen999

Hi
Mix breadcrumbs with an onion that has been whizzed in the food processor. Add salt and pepper. Add milk if too dry. You'll need about 1/4 of a loaf for 2 people, and a small onion so depends on how many people you have got.
Add some sage in there [1/2 teaspoon for each 2 people] and away you go.

Form it into balls, and put in in for about 3/4 hour in its own tray with a little oil, or spray oil if you have it.

Family recipe handed down for years.

Stephen_Leak

Try this. I confess that, on Christmas Day afternoon, I have sneaked into the kitchen and had a pick at this, rather than the leftover turkey!

Could you switch the cranberry sauce for horseradish or mint sauce? Substituting the livers would have to account for both their relative sizes and also any adjustments to the quantity.

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.