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Turkey Stuffing...Any Recipes?


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Old 22-11-2010, 16:19
guernseysnail
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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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Old 22-11-2010, 17:00
petral_gal
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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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Old 22-11-2010, 17:13
Sallysally
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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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Old 22-11-2010, 17:15
indianwells
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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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Old 22-11-2010, 18:34
guernseysnail
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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!!
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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Old 22-11-2010, 18:38
stud u like
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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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Old 23-11-2010, 02:37
luckyeight
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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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Old 23-11-2010, 02:38
luckyeight
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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..
lol! That's funny
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Old 23-11-2010, 03:27
parthy
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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...
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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Old 23-11-2010, 08:30
dollylovesshoes
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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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Old 25-11-2010, 17:32
guernseysnail
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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
Sounds lovely......think I`ll have a trial run with the Sun chicken..
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Old 25-11-2010, 17:47
degsyhufc
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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!
I might try that for a stuffed pork loin.
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Old 25-11-2010, 17:48
degsyhufc
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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*
Raw or boiled?
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Old 25-11-2010, 18:12
parthy
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I've just asked her - she boils them.
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Old 25-11-2010, 18:14
degsyhufc
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Thanks
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Old 26-11-2010, 12:01
missloo
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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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Old 26-11-2010, 12:39
guernseysnail
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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
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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Old 26-11-2010, 13:01
missloo
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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
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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Old 26-11-2010, 15:40
guernseysnail
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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
Going to look for it later, should still be in my history somewhere.......I should have printed it out
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Old 26-11-2010, 15:56
degsyhufc
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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!
Is the dried fruit rehydrated?
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Old 26-11-2010, 16:14
luckyeight
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Sounds lovely......think I`ll have a trial run with the Sun chicken..
Let us know how it turns out if you make it
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Old 26-11-2010, 16:20
missloo
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Going to look for it later, should still be in my history somewhere.......I should have printed it out
Here is the gravy recipe

http://www.jamieoliver.com/recipes/o...et-ahead-gravy
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Old 26-11-2010, 16:58
Sallysally
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Is the dried fruit rehydrated?
I use the "soft" or ready to eat variety
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Old 26-11-2010, 17:06
degsyhufc
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I use the "soft" or ready to eat variety
Thanks 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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Old 26-11-2010, 21:52
Sallysally
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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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