Day 11 of The Christmas Countdown is STUFFINGS. Below you will find three different recipes to help you “Stuff that bird”. If you fancy a change from good old sage & onion, then read on. You will find a gluten free & vegetarian option.
Always keep in mind that stuffing can be used in numerous ways. Try stuffing different vegetables & baking them. A good hearty stew, either with meat, poultry or vegetables can be turned into a flavoursome dish with the addition of some homemade stuffing balls, dropped into the pan 30 mins before the end of the cooking time. A healthier option to dumplings.
APRICOT & PISTACHIO STUFFING *
50g Butter or Olive oil
1 Large Onion, peeled & finely chopped
2, Stalks Celery, Finely chopped
150g Dried Apricots, chopped
Grated rind & juice of 1 Orange
150g Pistachio Nuts, Shelled & chopped
Chopped, Fresh Parsley & Thyme
Chicken Stock or White wine.
Heat the oil & better in a pan & fry onion & celery until golden.
Put the remaining ingredients in the pan & mix well until all ingredients are combined.
If you fell the mixture is to dry, add a little stock or white wine.
SWEET POTATO & LIVER STUFFING *
1kg Sweet Potato, freshly cooked
50g Butter Softened
1 Large Onion, peeled & finely grated
Liver from the Turkey, chopped
2 Eggs, beaten
2 Tbspns Chopped fresh, Parsley
1 Tbspn Chopped fresh Sage
Sprinkle of Chilli Flakes, or more according to taste,
Mash the potatoes finely, add all remaining ingredients & mix well. Leave until cold before using.
SAVOURY RICE STUFFING. *
1 Large Onion, peeled & chopped
1 Large Yellow Pepper, deseeded & finely chopped
100g Smoked bacon lardons
1 Tbspn Olive oil
2 Large Tomatoes, skinned & chopped
Finely chopped Basil & Oregano
200g boiled brown basmatti Rice (cooked weight)
Seasoning to taste.
Heat the oil in a pan & slowly fry the onion, bacon & pepper until the onion is golden.
Remove from heat & stir in the rest of the ingredients until well combined.
Leave until cold before using.
* Food Hygiene. Always remember when making stuffing in advance, to cover & store in the fridge until needed, especially those containing raw meat or rice. Always stuff the turkey, just prior to cooking, not in advance.
As always, if you have a question about any of the recipe, or you have a particular recipe request, please leave your comment in the box below.
Until tomorrow, enjoy your evening.