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    Christmas Stuffings

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    Christmas Stuffings

    Each recipe makes enough to stuff a 2.7kg chicken or turkey

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Ingredients

    • Almond, Roast Garlic and Coriander Stuffing - 229kcal/14g fat per serving
    • 1 medium egg, beaten
    • salt and freshly ground black pepper
    • 1 pack fresh coriander, roughly chopped
    • 115g stale bread made into very coarse crumbs
    • 115g toasted blanched almonds, chopped
    • 1 medium onion, finely chopped
    • 1 tbsp olive oil
    • 6 fat cloves of garlic, left whole with skins on
    • Chestnut, Cranberry and Thyme Stuffing - 176kcal/4.4g fat per serving
    • 1 medium egg
    • salt and freshly ground pepper
    • 1 tbsp fresh thyme, chopped
    • 115g stale white bread crumbs
    • 115g cranberries
    • 400g chestnuts, shelled, finely chopped
    • 1 medium onion
    • 1 tbsp olive oil
    • Sausage, Fennel and Orange Stuffing - 246kcal/15.6g fat per serving
    • salt and freshly ground black pepper
    • 1 tbsp chopped fresh parsley
    • 75g stale white breadcrumbs
    • 1 pack Waitrose Free Range Sausagemeat
    • Grated rind and juice 1 small orange
    • 1 tbsp fennel seeds
    • 1 garlic clove, crushed
    • 1 medium onion, finely chopped
    • 1 tbsp olive oil

    Method

    1. Almond, Roast Garlic and Coriander Stuffing
    2. Preheat the oven to 200°C, gas mark 6. Place the unpeeled garlic in a small roasting tin or ovenproof dish and roast for 20 minutes, until very soft. Remove from oven and leave to cool.
    3. Meanwhile, heat the oil in a frying pan and fry the onion for 2-3 minutes until soft.
    4. Add the almonds, breadcrumbs and coriander and mix well. Season. Squeeze the garlic purée out of their skins and mash with the back of a spoon. Add to the stuffing with the egg and mix well to bind.
    5. Chestnut, Cranberry and Thyme Stuffing
    6. Heat the oil in a frying pan and add the onion and fry for 2-3 minutes or until soft.
    7. Stir in the chestnuts, cranberries, breadcrumbs and thyme leaves. Season and transfer to a bowl and add enough of the egg to bind.
    8. Sausage, Fennel and Orange Stuffing
    9. Waitrose Free Range Sausagemeat has an excellent flavour, complemented by the addition of fennel seeds in this stuffing.
    10. Heat the oil in a frying pan and cook the onion and garlic for 2-3 minutes, until soft.
    11. Stir in the fennel seeds and cook for a further 30 seconds. Add the orange rind and juice and mix thoroughly with the sausagemeat, breadcrumbs and parsley. Season.

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    Cook's tips

    Make sure you place the stuffing in the neck of the turkey and not inside the cavity.

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