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Turkey Stuffing...Any Recipes? |
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#1 |
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Join Date: Feb 2010
Location: Guess...
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Turkey Stuffing...Any Recipes?
Well the title says it all really, usually I make Delia`s pork, sage and onion and her chestnut and apple. This year we have a few people coming over for Christmas lunch and would like to try something different. Anybody have a guaranteed delicious recipe they`d care to share...
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#2 |
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Join Date: Aug 2006
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I have to apologise as it's not actually a recipe (Its a Paxo packet...) but the only stuffing i've ever come across that I actually enjoy is the Paxo Cranberry and Chestnut. Tis lovely!!
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#3 |
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Join Date: Sep 2007
Location: lala land
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I made one up years and years ago. I sometimes cook it on its own (as I will be this year) but when we used to have turkey (about 20 years ago) I used to stuff most of it under the breast skin. I then laid strips of streaky bacon over the skin which both kept the breast moist and also dripped into the stuffing underneath, which made it even more luscious.
Anyway, it basically is 1 large onion fried gently in butter, then added to 500g pork sausagemeat, 1 can of good chestnut puree, chopped split almonds then a good handful of mixed chopped fruit such as apricots, prunes, dates, dried pears etc. You can buy mixed dried fruit in sachets and that is ideal for this. I never add breadcrumbs or egg because it seems to make it quite heavy. Anyway, we eat this on toast on Boxing Day for lunch - and it is good for that. Whatever you choose, good luck and I hope it tastes good! |
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#4 |
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Join Date: Aug 2006
Posts: 12,236
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You could try an American style stuffing. Instead of saltine crackers you would substitute Ritz crackers.
http://www.foodnetwork.com/recipes/p...ipe/index.html |
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#5 |
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Join Date: Feb 2010
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Quote:
I have to apologise as it's not actually a recipe (Its a Paxo packet...) but the only stuffing i've ever come across that I actually enjoy is the Paxo Cranberry and Chestnut. Tis lovely!!
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#6 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
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Well with stuffing it is much nicer if it is your own creation. You don't really need a recipe for it. I for one seldom follow recipes and more than often experiment with flavours and ingredients which seldom if ever go wrong.
Follow a base recipe for stuffing or forcemeat and then have a trial go before Christmas and just let your imagination wander with substitutions. The results are amazing. |
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#7 |
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Join Date: Jun 2007
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This is Nigel Slater's apricot and ginger stuffing to go with turkey. I haven't tried this, but it definitely sounds different and delicious - a change from nuts and cranberries.
For the stuffing: unsmoked streaky bacon - 200g onions - 2 medium a little oil or fat a tick of celery thyme leaves - 2tbs dried apricots - 100g a piece of ginger about 90g grated zest of an orange a large egg, beaten pork sausage meat - 400g fresh white breadcrumbs - 170g To make the stuffing: cut the bacon into small pieces and fry them in a non-stick frying pan till their fat runs. Peel and roughly chop the onion and cook it with the bacon till soft and translucent. You may find there isn't enough bacon fat for this, in which case add a tablespoon or so of oil or other suitable fat. Finely chop the celery and add to the pan, then stir in the thyme leaves and a generous seasoning of salt and black pepper. Finely slice the apricots and stir them into the stuffing. Peel the ginger and grate it finely, then stir it in with grated orange zest, the beaten egg, the sausage meat and the breadcrumbs. Mix thoroughly. Roll the stuffing into about 18 balls. Set them aside until you are ready to cook. They will need a good 45 minutes baking. http://www.guardian.co.uk/lifeandsty...ddrink.recipes |
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#8 |
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Join Date: Jun 2007
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Reminds me of the first time I cooked a roast chicken, I bought a pack of saxo and didn`t read the instructions, just shoved all the mix (without adding water) into the body cavity hmmm lovely crunchy stuffing..
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#9 |
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Join Date: Jul 2007
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Quote:
Well the title says it all really, usually I make Delia`s pork, sage and onion and her chestnut and apple. This year we have a few people coming over for Christmas lunch and would like to try something different. Anybody have a guaranteed delicious recipe they`d care to share...
![]() God, I'm so glad Christmas is only a month away. *drools*
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#10 |
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Join Date: Nov 2006
Location: East London
Posts: 14,258
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I have an American Heritage cookbook, receipes are very old , turkey stuffing receipe is to die for, have made this more or less every year, my friends also have the recipe and they also do this stuffing everyear.
Its for a large turkey so I just cut it down to suit myself and I dont stuff the turkey I just place it in a ovenproof dish and place it in the oven (low) Chestnut Stuffing (I use those tins of whole chestnuts) According to how much stuffing you want to make I have used 2 tins. Chestnuts 1&half cups of butter 2cups of chopped onion 2cups of thinly sliced celery 9 cups of dried breadcrumbs (I use just a cup) salt 1 tsp dried thyme 1tsp dried marjoram 1tsp dried savory Chop chestnuts coarsely, melt butter in a large pan, add onions and celery and saute until limp,Add breadcrumbs and mix well,add salt,thyme,marjoram and savory, mix really well add the chopped chestnuts. Note: I dont use as much butter as that, also not the 9 cups of breadcrumbs just perhaps a cup to bind it nice. Original receipe says 2 pound of chestnuts, when I first done this recipe thats what I did I boiled them but my finger afterwards were soo sore, so those tinned whole chestnuts are ideal. |
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#11 |
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Join Date: Feb 2010
Location: Guess...
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Quote:
This is Nigel Slater's apricot and ginger stuffing to go with turkey. I haven't tried this, but it definitely sounds different and delicious - a change from nuts and cranberries.
For the stuffing: unsmoked streaky bacon - 200g onions - 2 medium a little oil or fat a tick of celery thyme leaves - 2tbs dried apricots - 100g a piece of ginger about 90g grated zest of an orange a large egg, beaten pork sausage meat - 400g fresh white breadcrumbs - 170g To make the stuffing: cut the bacon into small pieces and fry them in a non-stick frying pan till their fat runs. Peel and roughly chop the onion and cook it with the bacon till soft and translucent. You may find there isn't enough bacon fat for this, in which case add a tablespoon or so of oil or other suitable fat. Finely chop the celery and add to the pan, then stir in the thyme leaves and a generous seasoning of salt and black pepper. Finely slice the apricots and stir them into the stuffing. Peel the ginger and grate it finely, then stir it in with grated orange zest, the beaten egg, the sausage meat and the breadcrumbs. Mix thoroughly. Roll the stuffing into about 18 balls. Set them aside until you are ready to cook. They will need a good 45 minutes baking. http://www.guardian.co.uk/lifeandsty...ddrink.recipes
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#12 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I made one up years and years ago. I sometimes cook it on its own (as I will be this year) but when we used to have turkey (about 20 years ago) I used to stuff most of it under the breast skin. I then laid strips of streaky bacon over the skin which both kept the breast moist and also dripped into the stuffing underneath, which made it even more luscious.
Anyway, it basically is 1 large onion fried gently in butter, then added to 500g pork sausagemeat, 1 can of good chestnut puree, chopped split almonds then a good handful of mixed chopped fruit such as apricots, prunes, dates, dried pears etc. You can buy mixed dried fruit in sachets and that is ideal for this. I never add breadcrumbs or egg because it seems to make it quite heavy. Anyway, we eat this on toast on Boxing Day for lunch - and it is good for that. Whatever you choose, good luck and I hope it tastes good! |
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#13 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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This might sound mad but go with it. My mother adds potatoes to her turkey stuffing and it is AMAZING. She adds a small enough amount that it gives the stuffing a lovely moistness without being 'potatoey'. It makes the flavour milder but not bland. It really is yummy.
God, I'm so glad Christmas is only a month away. *drools* |
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#14 |
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Join Date: Jul 2007
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#15 |
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Join Date: Aug 2008
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Thanks
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#16 |
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Join Date: Mar 2007
Posts: 1,823
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I used this one last year and it was gorgeous - it was really meaty and went down a treat. I'll be using it again this year
http://www.jamieoliver.com/recipes/p...cipes/stuffing |
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#17 |
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Join Date: Feb 2010
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I used this one last year and it was gorgeous - it was really meaty and went down a treat. I'll be using it again this year
http://www.jamieoliver.com/recipes/p...cipes/stuffing |
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#18 |
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Join Date: Mar 2007
Posts: 1,823
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Quote:
I made a gravy last year from his Christmas which invoved Star anise + chicken wings which was just fab...can`t find it this year
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#19 |
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Join Date: Feb 2010
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The series it was from is available on 4od so you might be able to find it there. I made that gravy last year too and it was amazing
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#20 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I made one up years and years ago. I sometimes cook it on its own (as I will be this year) but when we used to have turkey (about 20 years ago) I used to stuff most of it under the breast skin. I then laid strips of streaky bacon over the skin which both kept the breast moist and also dripped into the stuffing underneath, which made it even more luscious.
Anyway, it basically is 1 large onion fried gently in butter, then added to 500g pork sausagemeat, 1 can of good chestnut puree, chopped split almonds then a good handful of mixed chopped fruit such as apricots, prunes, dates, dried pears etc. You can buy mixed dried fruit in sachets and that is ideal for this. I never add breadcrumbs or egg because it seems to make it quite heavy. Anyway, we eat this on toast on Boxing Day for lunch - and it is good for that. Whatever you choose, good luck and I hope it tastes good! |
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#21 |
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Forum Member
Join Date: Jun 2007
Posts: 1,585
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Quote:
Sounds lovely......think I`ll have a trial run with the Sun chicken..
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#22 |
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Join Date: Mar 2007
Posts: 1,823
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Quote:
Going to look for it later, should still be in my history somewhere.......I should have printed it out
![]() ![]() http://www.jamieoliver.com/recipes/o...et-ahead-gravy |
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#23 |
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Join Date: Sep 2007
Location: lala land
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Quote:
Is the dried fruit rehydrated?
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#24 |
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Join Date: Aug 2008
Location: Up North
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I use the "soft" or ready to eat variety
Do you have an examples? It's not the kind of thing I buy so not quite sure what to look for or where. |
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#25 |
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Join Date: Sep 2007
Location: lala land
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I don't know about any other supermarkets, but in Waitrose they are to be found in the cake making sections with all the other preserved fruits.
Generally, I think that the ones I use actually say that there is "no need to soak" or "ready to eat". They come in soft pouches - NOT canned. If you do not shop in Waitrose, just go to where they have packaged dried prunes, apricots etc and you will immediately see what I mean. You can use any mixture of fruit - a mixture of dry apricots, dates and pears is lovely but it is to your own taste - and what you can find! |
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