Hey guys, I know I promised some festive recipes that I love a while back, so here’s one of my staples that I also use throughout the year when I do big roast dinners, I hope you’ll love it as much as I do.
I’m a much better chef than I am a baker, because I’m never one to really measure my flavourings. I’m one of those people who can never create a recipe twice! But it’s been suggested to me by my friends a few times that I should try and write down some basic guides, so I’ve really tried to record some.
- About 200-250g of cubed bread, as rough as you like. Sometimes I just tear mine. I usually do about a 2:3 ratio of White to Wholemeal, but thats my preference.
- One tube of sausage meat, or a few sausages with the skin removed. (if you are vegetarian, at the first blender stage I would add a couple of slices of bread and an egg. This makes a sticky breadcrumb mix that tastes great and will hold its shape in a similar way.)
- 1 medium onion
- a generous helping (about 3 Teaspoons or more depending on preference) of dried sage
- a generous helping of dried rosemary
- a generous helping of dried thyme
- a generous helping of parsley, fresh is best but dry is fine too!
- 1 apple, cored and sliced
- a handful of dried cranberries, I’ve also used a Cranberry jelly before when in a pinch.
- Lazy Garlic, 1 teaspoon.
- 1 Stock cube
- 50g (2 oz) unsalted butter, melted
- Preheat oven to 180 C / Gas mark 4.
- What I like to do next may be a little naughty, but there’s always room to cheat at this stressful time of year! What I do, is simply bung the apple. the onion, the herbs, a stock cube, and the cranberry’s into my Nutribullet (any blender/processor would work). That wicked little device isn’t just for smoothies you know! I only really pulse it until it is a rough paste, but if you prefer finer flavours then go ahead and let it go a little longer.
- Pop in a little bit of water, perhaps about a cup- to activate your stock cube, along with a teaspoon of lazy garlic and your melted butter (I do this in the microwave) and pulse it again until you have a peculiar slurry.
- Lightly toast your bread cubes, this can be done by popping them on a baking tray for 5 or so minutes.
- In a large bowl, mix in your paste/slurry mix with the sausage meat and bread cubes, (Disclaimer: some people like to cook their sausage meat before hand, however I’ve never found that I needed to, I’ll leave this down to you. If you choose to do so, I would imagine you could knock off a significant amount of cooking time. Say, 30 or so minutes. I prefer to leave mine to cook inside the bird or a baking tray so that it comes out at a similar time.)
- Spoon into turkey to loosely fill and cook along with your bird. (if you pack it too tightly, it may cause your turkey and stuffing to cook slightly unevenly, as it will prevent air from circulating.) Or of course, if you prefer or have left overs, pop it into a greased baking tray or pyrex dish for about 40 minutes, or until a skewer comes out clean.