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three ways with christmas stuffing

6 December 2014 by Dominic Franks

…most years, the lead-up to Christmas is a gentle fattening up of body and mind to prepare you for the big day. Like a triathlete training for the race, we feed ourselves rich stews and warming pies, subconsciously expanding the waiste-line in order that we don’t fall at the first slice of turkey, but this year, with the exceptionally mild autumn we’ve had it feels as though Christmas will land on us in a cloud of glitter and a rustle of last years wrapping paper. I don’t know about you but I feel quite unprepared… not that I’d let anything get in the way of a good meal, I know I’ll just have to pace myself this year, maybe have one round, sit down for a film and the queens speech and then attack the turkey again when I’m ready.

…this year, I thought I’d turn my attention to the humble stuffing. It’s actually not all that humble. In fact the stuffing plays a really important part in keeping the turkey moist and both imparts its flavour into the bird whilst enriching itself in all the glorious juices… it really shouldn’t be neglected and I’m afraid a packet of dehydrated sawdust simply won’t do.


three ways with christmas stuffing
I’ve created 3 stuffing recipes for you. One classic Pork, Sage and Onion, one slightly more adventurous with chestnuts, apricots, polenta and chilli and a vegetarian aubergine and nut stuffing that i’ve adapted from a Mary Berry veggie meatloaf recipe that is quite simply heavenly – I’ve served all mine here as separate dishes but they will all work just as well stuffing into a turkey. All will freeze well unto a month prior to cooking or could also be made a couple of days in advance of the big day and kept in the fridge.


Pork, Sage and Onion Stuffing Roll
1 onion – grated
1 small cox apple – grated
3 teaspoons dried sage
500g Lincolnshire sausage meat
4 tablespoons French Bread breadcrumbs
10 slices of bacon rashers
oil and butter
seasoning

place a large pan on a gentle heat and melt a little oil and butter, add the onions and sauté for about 5 mins until soft, then add the apple and 2 teaspoons of dried sage, stir it all together and let it sweat for another 5 mins – set aside to cool

in a large bowl combine the sausage meat, breadcrumbs and the cooled cooked onions until well mixed

lay out a large sheet of foil and butter the surface then lay strips of bacon across it roughly 15cm long, then create a fat sausage shape with the stuffing mixture and lay this on top of the bacon. Using the foil, bring the bacon up and around the sausage shape then tightly roll the whole thing in the foil

bake in the oven when you roast your potatoes for 45 mins, unwrapping the foil for the last 10 minutes – carve thickly to serve.

Chestnut, Apricot, Chilli & Polenta Stuffing
1 onion – finely chopped
½ teaspoon chilli
½ teaspoon fresh lemon thyme
100g dried apricots – chopped
500g Lincolnshire sausage meat
150g polenta
100g chestnuts – chopped
1 egg – beaten
oil and butter
seasoning

grease and line a roasting tin or cake tin at least 20cm long by 15cm wide

place a large pan on a gentle heat and melt a little oil and butter, add the onions and sauté for about 5 mins until soft, turn the heat up and add the chilli and thyme and sauté for a further 5 minutes then set aside to cool.

in a large bowl, combine all the ingredients including the cooled onions and plenty of salt and pepper then spoon it into your prepared baking tin. Place a few whole apricots and chestnuts on top for decoration and roast in the oven for 30 – 45 mins

Aubergine and Nut Vegetarian Stuffing
1 onion – finely chopped
1 large aubergine – diced
150g mixed nuts – finely chopped
100g Lincolnshire Poacher cheese – finely grated
4 tablespoons French Bread breadcrumbs
2 eggs – beaten
150g whole chestnuts – halved
fresh thyme and rosemary
salt and pepper

grease and line a 2lb loaf tin and place the halved chestnuts across the bottom

place a large pan on a gentle heat and melt a little oil and butter, add the onions and sauté for about 5 mins until soft, turn the heat up and add the aubergine, season well and sauté for a further 10 minutes, stirring often, then set aside to cool.

in a large bowl, combine all the ingredients well and then spoon it into your prepared loaf tin. Roast in the oven for 30 – 45 mins then set aside to cool slightly before carefully lifting out of the loaf tin and turning over to serve

eat and of course, enjoy!

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Filed Under: Vegetarian Tagged With: bacon, christmas, christmas stuffing, pork, stuffing

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Comments

  1. Vanessa @ Cakes and Teacups says

    6 December 2014 at 6:11 pm

    Yummmm.. Pork, sage and onion.

  2. Mark Willis says

    6 December 2014 at 6:46 pm

    I think stuffing works very well served separately like that. I like the crunchy bits. When stuffed inside a bird it can come out rather soggy and covered in the not-so-nice bits of the inner cavity…

  3. Lucy Allen says

    6 December 2014 at 8:30 pm

    Yum, these three options all look very tasty.

  4. belleau kitchen says

    6 December 2014 at 9:04 pm

    I know right. The classics are the best!

  5. belleau kitchen says

    6 December 2014 at 9:05 pm

    I agree. My fave is in balls around the chicken.

  6. belleau kitchen says

    6 December 2014 at 9:05 pm

    Thanks Lucy. They're three great recipes.

  7. Rebecca Subbiah says

    6 December 2014 at 10:09 pm

    wow love these recipes and your new twists on seasonal recipes you have talent

  8. Janice Pattie says

    6 December 2014 at 10:28 pm

    What brilliant ideas and making them in advance would be perfect for a relaxed Christmas Day. Forget the Turkey let's just eat stuffing instead!

  9. belleau kitchen says

    6 December 2014 at 10:30 pm

    Thanks Rebecca. It was fun to try a load of different ones plus theyre all in my freezer!

  10. belleau kitchen says

    6 December 2014 at 10:31 pm

    Oooh now there's a thought. Just stuffing. I love it!

  11. Kate Glutenfreealchemist says

    6 December 2014 at 11:17 pm

    All three look wonderful! I think my favourite may be the chestnut-apricot one…… I love cold stuffing on boxing day morning!!

  12. Magnolia Verandah says

    7 December 2014 at 6:49 am

    Stuffing is an absolute must. Oooooh three gorgeous ones here … now which to choose all sound good.

  13. Jenny Eatwell says

    7 December 2014 at 12:10 pm

    I love the look of the aubergine one so much that I'm considering making it before Christmas to have just because it's gorgeous. LOL Anyway, I've bookmarked this page and I'll be back for you, aubergine stuffing, never fear! 🙂

  14. Karen S Booth says

    7 December 2014 at 3:08 pm

    I LOVE stuffing Dom and sometimes think its the the best bit of a roast dinner! These three look fabulous! Karen

  15. Choclette Blogger says

    8 December 2014 at 8:20 pm

    I love stuffing too and could quite happily make it the centre piece of my meal. Ooh, time to start thinking – stuffing!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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