Stuffing – With A Twist!
Traditionally we enjoy sage and onion stuffing alongside our delicious turkey. Here we’re featuring two stuffing recipes, one with a bit of a twist.
Chestnut, Walnut, Celery and Apple Stuffing
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 1/2 head celery, finely chopped
- 110 g walnuts, finely chopped
- 2 apples
- 450 g unsweetened chestnut purée
- 450 g pork sausage meat
- 225 g wholemeal breadcrumbs
- 2 eggs, beaten
- 2 tbsp flat leaf parsley, finely chopped
- black pepper
- 450 g chestnuts, quartered
- Heat the oil in a frying pan over a gentle heat. Add the onion, celery, walnuts and apple and fry until golden and softened.
- Transfer the mixture to a large bowl and add the remaining ingredients, mixing well. Use the mixture to stuff the turkey. If desired, any remaining mixture can be cooked for about 30 minutes in a separate roasting tin along with the turkey.
Traditional Pork, Sage and Onion Stuffing
- 900 g pork sausage meat, good-quality or finely minced pure pork
- 2 tsp dried sage
- 1 large onion, grated or very finely chopped
- 4 tbsp white breadcrumbs
- 1 egg, beaten (optional)
- Pinch of black pepper
- To make the stuffing, combine the breadcrumbs with the onion and sage in a large mixing bowl, then stir in a little boiling water and mix thoroughly.
- Next work the sausage meat or minced pork and egg, if using, into this mixture and season with salt and pepper. Leave the stuffing covered in a cool place – but not in the fridge, as it shouldn’t be too cold when you come to stuff the turkey.
- To stuff the turkey, loosen the skin with your hands and pack the stuffing into the neck end, pushing it up between the flesh and the skin towards the breast (not too tightly because it will expand during the cooking).
- Press it in gently to make a nice rounded end, then tuck the neck flap under the bird’s back and secure with a small skewer. Don’t expect to get all the stuffing in this end – put the rest into the body cavity.