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Turkey Stuffing Recipe
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Posted 02 December 2012 - 01:41 PM
I'm after a new stuffing recipe as i'm bored with our traditional family one. Its uses pork sausage (yuck!), bread, apple, onion and sage.
My mother in law used to make a lovely one with rice, herbs and raisin's but unfortunately she passed away this year and I never got the recipe
So please share your favourite recipes!
Posted 02 December 2012 - 01:52 PM
I make one with fresh breadcrumbs, lots of finely chopped shallots, oregano, pistachios and cranberries. I always add a teaspoon of massel veg stock and some seeded mustard too. I normally don't add an egg, just some olive oil to mix it together.
Posted 02 December 2012 - 05:21 PM
I've never baked a 'real' turkey only those horrid turkey rolls just to keep the turkey lovers happy
I use a beautiful stuffing from one of Jamie Oliver's cookbooks, could you use a chicken stuffing in turkey?
Basically it's finely chopped bread (I prefer a day old french stick, it's more crusty). Combine with a big knob of real butter, a few cloves of whole garlic, fresh thyme, salt and pepper, a drizzle of olive oil and stir to combine. The whole garlic cloves aren't overpowering, they just give the bird and the stuffing a lovely aroma. It's edible stuffing but I remove the garlic cloves ... not sure I would want to chomp on whole cloves! The result is a really toasty and crunchy stuffing, kind of like flavoured croutons. There's nothing stopping you from adding other ingredients - like cranberries.
Posted 02 December 2012 - 05:30 PM
My DH made a fantastic stuffing last year, out of the Women's weekly Christmas edition last year. Bacon, brown onions, parsley, pine nuts, cranberries and the usual other stuff.... It was delicious!
Posted 02 December 2012 - 06:34 PM
Thanks for the suggestions so far, they sound yummy. I'll have to check out this years Women's Weekly too.
Posted 02 December 2012 - 10:41 PM
My favourite uses Italian style pork sausages but they have to be good ones. I haven't found one I like in our current town so stock up at our old butcher and freeze them.
I sauté some finely chopped onion, celery and garlic. Remove from pan and cook off the sausage meat, breaking it up as I go. Fry off some pancetta and then I add back in the onion mix, some breadcrumbs from a sourdough loaf, chestnuts and herbs (usually bay, thyme, sage and parsley).
Allow the whole lot to cool before stuffing the bird.
Here's a recipe with rice and raisins
Edited by *LucyE*, 02 December 2012 - 10:45 PM.
Posted 03 December 2012 - 05:49 PM
Lots of great suggestion, I just don't know which to choose!
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