Stuffing recipe: How to make Christmas stuffing
Marks and Spencer announce their Christmas food catalogue
Whether you use it to stuff your bird of choice or whether you make it as a side dish, stuffing is a delicious accompaniment to any Christmas lunch. It’s not known when stuffing was first used, although there is evidence it was used all the way back in Roman times, according to a surviving cookbook. Here is an easy recipe for Mary Berry’s homemade Christmas stuffing:
40g/1½oz butter, plus extra for greasing
One large onion, finely chopped
700g/1lb 9oz pork sausage meat
150g/5½oz fresh white breadcrumbs
We will use your email address only for sending you newsletters. Please see our Privacy Notice for details of your data protection rights.
One large unwaxed lemon, juice and finely grated zest
Three tbsp chopped fresh parsley
One tbsp chopped fresh sage
Salt and freshly ground black pepper
One tbsp vegetable oil
Melt the butter in a saucepan over medium heat, add the onion and fry gently for 8-10 minutes, or until softened.
Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined.
Season to taste, with salt and freshly ground black pepper.
Mulled wine recipe: How to make perfect mulled wine for Christmas
Eco-friendly reindeer food: How to make reindeer food
Christmas pudding recipe: How to make the best Christmas pudding
Using wet hands, shape the sausage meat mixture into 16 equally-sized balls.
Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4–5 minutes, turning once, until golden on both sides.
Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken).
Bake the stuffing balls for 20–25 minutes, or until cooked through.
If they brown too quickly during cooking, cover with kitchen foil.
Serve with roast turkey, roast chicken, or other roast meat.
Source: Read Full Article