Stuffing recipe: How to make Christmas stuffing

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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:

Ingredients

40g/1½oz butter, plus extra for greasing

One large onion, finely chopped

700g/1lb 9oz pork sausage meat

150g/5½oz fresh white breadcrumbs

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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

Method

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.

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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.

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