by BBC Food team. our stuffing recipe make classic sage onion stuffing balls no "box" flavour. stuffing great vegetarians to stuff turkey Christmas.
How make stuffing and freeze Uncooked stuffing also frozen up 3 months. Cook from frozen save fridge space, adding 50% extra time make for chill factor.
Put sausage meat, breadcumbs sage a mixing bowl add cooled, cooked onion. (If making variation, omit sage add parsley, thyme apricot.)
Method. Fry onion the butter 5 mins, add apple cook briefly. Cool, mix remaining ingredients seasoning. to stuff neck of bird, roll leftovers balls.
Method. Melt butter a saucepan a medium heat, add onion fry gently 8-10 minutes, until softened. Stir the remaining stuffing ingredients, for vegetable oil, well combined.
Prepare poussin stuffing. Warm 2 tablespoons the olive oil a wide frying pan, gently sauté garlic start flavour oil. Add fennel the potato cook for 5 .
To Cook: stuffing be baked a dish, rolled balls will crisp the and moist inside. bake, press stuffing a greased ovenproof dish a layer is 4cm thick. Bake 190C/gas 5/fan 170C about 40 minutes, browned and, the case sausagemeat stuffing, cooked through.
Method. Fry onions the butter. Stir nuts; fry golden. Remove the heat, add apricots, breadcrumbs, parsley lemon zest. Mix the egg season.
When for goose, portion the liver the bird, simmered a minutes very finely minced, frequently added this stuffing; where economy studied, egg butter .
Many stuffing recipes often prepped advance, fitting with more hands and time-consuming elements Christmas dinner. chunky sage onion stuffing takes 15 mins .
Stuffing recipes - BBC Food
