Stuffing Recipes

[eefanincan]

Anyone have a favourite stuffing that they like? My mum always makes stuff from the box, so I'm dying to try something new. I'd love something that tastes flavourful not just "salty". My M-I-L usually makes her own stuffing but it tastes just like bread and sange -- and nothing else.

If you have a favourite -- post 'em up. And any recipes that you might make that use leftover stuffing.

[6ULDV8]

I like to make stuffing...

The one I will be using on Tuesday will consist of the following:
(I kinda cheat a bit with this one as it's quick & I have enough to cook)

1 Pkt pepperidge farm sage & onion stuffing
1 pkt of garlic croutons
1/2 lb of bacon that is cooked xtra crispy & left aside for 10 min.s
1 Tangerine
1 lemon
1 medium sweet onion diced
1 tbls of brown sugar (to add to the onions)
1/2 dozen fresh roasted garlic cloves
Some duck or goose fat / grease
Soy sauce
Vegtable stock
1 tbls of Fresh ginger pounded to a pulp
Fresh ground black pepper
Pinch of each: Paprika, garam masala
& 1/2 the water as per the store bought stuffing.... ohh same for the butter...

I squeeze the lemon & tangerine into the water with enough veg stock to bring up to package requirements, add the soy sauce & start warming them together in a pan.
As this is warming I split the butter portion in 1/2 (butter as per stuffing mix)
Heat a portion of the butter in a frying pan, cook the diced onion until golden, take them off the heat & sprinkle the sugar, black pepper, paprika & garam masala on & add the roasted garlic (chopped)... cover & let it all sweat a bit...

I now add the rest of the butter to the water... along with the fresh ginger... ohh the steam is soooo good now.
Start adding the sage & onion (cheat) mix into the water, as this starts to swell up with the water mix, pour in the contents of the frying pan...

Blend this together well in the larger pan / pot...
Now crush that crispy bacon... add to the mixture.

Buy now you have what looks like the good old stodgy mush that is store bought stuffing with a few extra bits (well it ain't far off that lol)...

It's now time to add the croutons, these take on any xtra moisture & can remain nice and crisp in parts...

Grease a flat sheet or shallow tin with duck or goose fat / grease (Turkey fat will work, as will chicken), form balls of stuffing that are about the size of a scoop of ice cream...
Place the balls on the sheet (in the pan), squish them a bit... drizzle with more of the greas / fat used on the surface...

Pop them into the oven & let them crisp up on the outside whilst your Goose / Duck / Turkey / Ham whatever is cooking...
You don't want them too dry... so watch them... maybe baste them once or twice (it's not a science)...

End result, a tasty slant on sage & onion stuffing that are presented as individual portions, crisp on the outside, moist in the middle & great with gravy...

Any left over (if any) get stored in the fridge & are added to a turkey soup on the 27th

Ohhh & I have been known to use other basic stuffings as a base, sage & onion is just what I prefer for myself...
You can go crazy & add loadsa dif' things, I have addd Cranberries (soaked in whiskey), golden saltanas, cooked & sliced chipollata sausages, oysters etc... (just not all at once).

[11antoniacourt]

wow DV8 that sounds just wonderful and very different from our usual. I'm doing Italian for Christmas this year, but we do a turkey dinner every couple of months through out the year just because we like turkey. Next time I'm going to try your stuffing.

[Aja]

That sounds good Joker ...... But Alas !! after trying out new ideas many a time .....I still love my old fave ......Paxo sage and onion ......I get it sent twice a year with my supply of beef and chicken oxos

sorry cant help you EEFan

[Skylace]

While I have made homemade I just use Stovetop, I'm a bit lazy when it comes to stuffing

[eefanincan]

[6ULDV8]

I forgot to add...

Never ever ever eat stuffing at my In-laws... yuckkkkkkk

Mother-in-law insists on using the Giblets from a turkey with chicken livers & sausage meat mixed with a loaf of cheap bread then doused with what appears to be LARD from her year old collection of animal fats...
This is pushed into the bird & rarely gets cooked 100%

She does a nasty gravy too with parts of the giblets she deems is not good enough for stuffing... a watery, giblet infested 5 inch thick layer of oil style gravy...

Thank heavens they have started to 'go away' over Xmas or visit us & banned from the kitchen... 2 years worth was enough... dry turkey & a brussle sprout was all I could manage.. ohhh the shame.

[Aja]

[Aja]