malkiserow Posted December 20, 2014 Report Share Posted December 20, 2014 What is your favourite stuffing and how to you make yours? Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted December 20, 2014 Report Share Posted December 20, 2014 I like a traditional sausage meat stuffing, and perhaps a nice sage and onion. I for one am not too keen on sweet stuff with savoury food (I don't have cranberry sauce with Xmas dinner for example) so some of the more exotic sweet stuffings aren't for me. Quote Link to comment Share on other sites More sharing options...
the crowman Posted December 20, 2014 Report Share Posted December 20, 2014 (edited) Quick and easy really and tastes beautiful....... 500g of sausage meat to 1 box of paxo 1 lemon 1 large onion softened 1 egg and seasoning mix sausage meat and paxo together add shopped soften onion egg and seasoning then half a lemon squeezed and then mixed together put it in a casserole dish cover with tinfoil pop it in the oven fan oven 160 25mins uncover then paste best butter on the top for another 20 mins to make it brown. Beautiful got it off my auntie Merry Christmas to you all :) Regards Mark Edited December 20, 2014 by the crowman Quote Link to comment Share on other sites More sharing options...
aris Posted December 20, 2014 Report Share Posted December 20, 2014 (edited) Sausage meat with added bread (blitzed in food processor), sage, egg, pepper, and pre cooked bacon and onions. Form into golf ball sized balls and cook in oven separate from turkey. Best part if the meal! Edited December 20, 2014 by aris Quote Link to comment Share on other sites More sharing options...
Grandalf Posted December 20, 2014 Report Share Posted December 20, 2014 Mary... Quote Link to comment Share on other sites More sharing options...
hambone Posted December 20, 2014 Report Share Posted December 20, 2014 Got to say the crowman stuffing (above) sounds lush. I just use whatever packets 'Approved Food' or reduced in store have and then adjust accordingly. Apple, sausage meat, red onion, grain mustard and the sage / thyme type herbs get mixed in, so no fixed recipe. One thing I do this time of year is look out for seriously reduced sausage meat and if not previously frozen finds it's way via the freezer into sunday dinners for the next few months Quote Link to comment Share on other sites More sharing options...
robbiep Posted December 20, 2014 Report Share Posted December 20, 2014 We make what's called a 'jewelled' stuffing. Basically, you put your chosen stuffing mix on a 'sheet' of streaky bacon, then place some cranberries on top. roll it all up. Wrap in foil, cook for about 45 min, unwrap and then crisp it up for 15 min. Bootiful, as they say Quote Link to comment Share on other sites More sharing options...
walshie Posted December 21, 2014 Report Share Posted December 21, 2014 (edited) Chestnut stuffing with real chestnuts. Not tinned ones. Edited December 21, 2014 by walshie Quote Link to comment Share on other sites More sharing options...
southeastpete Posted December 21, 2014 Report Share Posted December 21, 2014 I don't get the whole thing about not 'stuffing' the stuffing. Surely if it's not in the bird it's not really stuffing? Quote Link to comment Share on other sites More sharing options...
malkiserow Posted December 25, 2014 Author Report Share Posted December 25, 2014 Quick and easy really and tastes beautiful....... 500g of sausage meat to 1 box of paxo 1 lemon 1 large onion softened 1 egg and seasoning mix sausage meat and paxo together add shopped soften onion egg and seasoning then half a lemon squeezed and then mixed together put it in a casserole dish cover with tinfoil pop it in the oven fan oven 160 25mins uncover then paste best butter on the top for another 20 mins to make it brown. Beautiful got it off my auntie Merry Christmas to you all :) Regards Mark Did this, excellent results Mark. Cheers Quote Link to comment Share on other sites More sharing options...
the crowman Posted December 25, 2014 Report Share Posted December 25, 2014 My pleasure Malc, I find you have to make two as once you start eating it you can't leave it alone. lol Quote Link to comment Share on other sites More sharing options...
steve_b_wales Posted December 26, 2014 Report Share Posted December 26, 2014 My grandmother used to add grated orange rind to the stuffing. Very tasty. Quote Link to comment Share on other sites More sharing options...
holly Posted December 26, 2014 Report Share Posted December 26, 2014 Quick and easy really and tastes beautiful....... 500g of sausage meat to 1 box of paxo 1 lemon 1 large onion softened 1 egg and seasoning mix sausage meat and paxo together add shopped soften onion egg and seasoning then half a lemon squeezed and then mixed together put it in a casserole dish cover with tinfoil pop it in the oven fan oven 160 25mins uncover then paste best butter on the top for another 20 mins to make it brown. Beautiful got it off my auntie Merry Christmas to you all :) Regards Mark another fan for this recipe , it got the thumbs up from all cheers for the share and a merry xmas to all Quote Link to comment Share on other sites More sharing options...
malkiserow Posted December 26, 2014 Author Report Share Posted December 26, 2014 My pleasure Malc, I find you have to make two as once you start eating it you can't leave it alone. lol Too right, found myself doing a Nigella......... nibbling from the fridge !!!!!!! Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted December 26, 2014 Report Share Posted December 26, 2014 Too right, found myself doing a Nigella......... nibbling from the fridge !!!!!!! I wouldn't mind doing Nigella. Pre-Saatchi though probably. Quote Link to comment Share on other sites More sharing options...
39TDS Posted December 26, 2014 Report Share Posted December 26, 2014 Finely chopped onion fried in butter. 4 slices of bread through the blender until crumbs. Finely chopped fresh thyme, parsley and rosemary. Mix the above together and pour in chicken stock until a nice stodge is formed. I chose to bake this in a greased dish rather than stuff the bird but either will work. Served with a goose I reared myself this year. Goddamned gorgeous!! Poured off some of the fat from the cooking goose and used that for the roasters. Best I have ever made. Quote Link to comment Share on other sites More sharing options...
holly Posted December 22, 2015 Report Share Posted December 22, 2015 will be doing crowmans recipe again this year Quote Link to comment Share on other sites More sharing options...
the crowman Posted December 23, 2015 Report Share Posted December 23, 2015 (edited) Hi all I would like to add an addition to the recipe use one vegetable stock cube to make the paxo mix for even more flavour. Enjoy and have a great Christmas and a happy new year. Regards Mark I made it at the Cotswold food weekend in May and it went down a treat.👍👍👍 Edited December 23, 2015 by the crowman Quote Link to comment Share on other sites More sharing options...
malkiserow Posted December 23, 2015 Author Report Share Posted December 23, 2015 Hi all I would like to add an addition to the recipe use one vegetable stock cube to make the paxo mix for even more flavour. Enjoy and have a great Christmas and a happy new year. Regards Mark I made it at the Cotswold food weekend in May and it went down a treat. It is the Rachael Riley of foods Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted December 23, 2015 Report Share Posted December 23, 2015 I don't get the whole thing about not 'stuffing' the stuffing. Surely if it's not in the bird it's not really stuffing? Adds to the cooking time overall ensuring your turkey is overcooked and drier than the Gobi Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 24, 2015 Report Share Posted December 24, 2015 French stick left to go stale, red onion, fresh sage leaf, Cumberland sausage meat, salt, pepper, splash of balsamic vinegar, and chopped chestnut! Use a food blender to roughly chop the French stick, and chestnuts, and toss your sage into a mini blender, or finely chop, chop your onion to prefered size pieces, Place the chestnut bread, onion, sage salt and pepper into a bowl and add hot water, add the meat and mix through, when you have your consistency, add a splash of balsamic vinegar and mix in. In a bowl, and in the oven Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 24, 2015 Report Share Posted December 24, 2015 Adds to the cooking time overall ensuring your turkey is overcooked and drier than the Gobi And in some cases uncooked juice in the stuffing causes food poisoning. Quote Link to comment Share on other sites More sharing options...
BangBangNik Posted December 24, 2015 Report Share Posted December 24, 2015 Finley diced onion sweated down, pack of sausage meat, 3-4 slices of white bread put through blender to make crumbs, tin of chestnut purée and whatever seasoning/herbs you fancy. Mix it all together and bake until golden in a tray or tin. Lovely. Quote Link to comment Share on other sites More sharing options...
aister Posted December 25, 2015 Report Share Posted December 25, 2015 Sage and onion every time for me. Fry a chopped red onion in butter, then add 2 chopped up rashers of smoky bacon. Blitz up 2 or 3 slices of white bread and add 2 heaped table spoons of atora suet, a heaped tea spoon of sage, salt and pepper. Add the bacon, onions and butter to the bead crumb mix and an egg to bind. It always takes more butter than you think and I usually have to melt some more butter to add in if it seems too dry. Quote Link to comment Share on other sites More sharing options...
malkiserow Posted December 25, 2015 Author Report Share Posted December 25, 2015 Crowman stuffing done a treat again this year ..... added a splash of Balsamic Vinegar too Quote Link to comment Share on other sites More sharing options...
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