Making your own Stuffing
Often the best part of a roast chicken, or a roast turkey, is the stuffing. Try this stuffing recipe for a delicious traditional and homely Christmas meal.
- 8 heaped cups of plain white bread, the crust still on, cut roughly into 3 cm cubes
- 500g sausage - ideally pork sausage, or feel free to experiment with other kinds of sausages to suit your tastes
- 3 tablespoons of unsalted butter
- ½ brown onion – finely diced
- 1 large celery stick – finely sliced
- 1 large granny smith apple- skin on and finely diced
- 1/3 cup of pecans – roughly chopped
- 1 cup of chicken stock/broth
- 1/3 cup of low fat thickened cream
- 1 tablespoon of fresh sage.
- 1 teaspoon of fresh thyme leaves
- ¼ teaspoon each of salt and pepper.
- Preheat oven to 160 degrees Celsius.
- Spread the bread out on a tray and bake for 8 minutes until lightly toasted. Transfer into a large bowl.
- While the bread is baking, place a nub of butter into a large skillet or pan on high heat. Once melted add your sausage and cook. Break the sausage up while cooking.
- Once the sausages are cooked, pour the sausage and fats onto the bread.
- Return pan to the heat and turn the heat down to medium. Add the rest of the butter and then sauté the onions for 2 minutes.
- Add the celery and apple and cook for 3 more minutes.
- Now add the pecans, the chicken stock, cream, sage, thyme, salt & pepper.
- Stir and bring to simmer for 2 minutes.
- Pour into the bowl and mix so all the bread and sausages are well covered.
- Transfer mixture to a good-sized baking dish. Cover with foil and bake for 40 minutes
- Uncover. Brush with more melted butter. Grill on high for 4 minutes until top is nice and golden brown.
- Serve warm. Sprinkle fresh parsley or fresh thyme.
You can use this as a stand-alone warm salad, not just as stuffing if you like. It's an interesting alternative to all the cold salads on the dining table.
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