GOOD STUFFING RECIPE RECIPES
SAUSAGE & BRAMLEY STUFFING RECIPE - BBC GOOD FOOD
This recipe will give you enough to stuff the Christmas turkey and also make a tasty stuffing loaf
Provided by Sara Buenfeld
Categories Side dish
Total Time 1 hours 35 minutes
Prep Time 25 minutes
Cook Time 1 hours 10 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the celery and onion, and cook for about 5 mins until starting to soften. Tip into a bowl to cool while you remove the sausagemeat from the skins. Add the apple, sausagemeat, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands. Use 1/4 to stuff the neck cavity of the turkey (see 'Goes well with')
- For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve.
Nutrition Facts : Calories 485 calories, FatContent 34 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 2 grams fiber, ProteinContent 21 grams protein, SodiumContent 3.5 milligram of sodium
APRICOT & HAZELNUT STUFFING RECIPE - BBC GOOD FOOD
Fantastic as part of your Christmas lunch – so much more than just a stuffing for the turkey
Provided by Good Food team
Categories Dinner, Side dish
Total Time 45 minutes
Yield Makes about 16 balls
Number Of Ingredients 9
Steps:
- Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
- Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.
Nutrition Facts : Calories 124 calories, FatContent 7 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.28 milligram of sodium
More about "good stuffing recipe recipes"
PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
Shortly after I was given this recipe, I started keeping a list of whom I'd made it for—because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people over and over. The idea for it came from my friend Hélène Samuel's sister, Catherine, whose husband grows pumpkins on his farm just outside Lyon. Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish. It's a hollowed-out pumpkin stuffed with bread, cheese, garlic, and cream, and since pumpkins come in unpredictable sizes, cheeses and breads differ, and baking times depend on how long it takes for the pumpkin to get soft enough to pierce with a knife, being precise is impossible.
As Catherine said when she turned this family favorite over to me, "I hope you will put the recipe to good use, knowing that it's destined to evolve . . . and maybe even be improved."
Well, I've certainly been putting it to good use, and it has evolved, although I'm not sure that it's been improved, since every time I make it, it's different, but still wonderful. My guess is that you'll have the same feeling once you start playing around with this "outline." See Bonne Idée for some hints on variations.
And speaking of playing around, you might consider serving this alongside the Thanksgiving turkey or even instead of it—omit the bacon and you've got a great vegetarian main course.
From epicurious.com
Reviews 5
From epicurious.com
Reviews 5
- There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon (a wonderful vegetarian dish), and I've also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
See details
PORK STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES
A super-reliable recipe for minced pork stuffing – give your roast dinner some oomph.
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 209 calories per serving
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 209 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel, quarter and blitz the onions in a food processor until finely chopped, then tip into a large bowl.
- Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts.
- Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea salt.
- Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you’ve got some chunks and some mush – it won’t even take a minute, then tip into the mixing bowl.
- Because the pork is raw, you’re committed to seasoning it well, so add another pinch of salt and pepper, then scrunch it all up until well combined.
- Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware dish.
- Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour, or until bubbling and crispy. If you’re doing it as part of your Christmas lunch, you want to put it on at the same time as your spuds.
- Once done, pour away any excess fat before serving, if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Enjoy!
See details
SAUSAGE & BRAMLEY STUFFING RECIPE - BBC GOOD FOOD
This recipe will give you enough to stuff the Christmas turkey and also make a tasty stuffing loaf
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Side dish
Cuisine British
Calories 485 calories per serving
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Side dish
Cuisine British
Calories 485 calories per serving
- For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve.
See details
APRICOT & HAZELNUT STUFFING RECIPE - BBC GOOD FOOD
Fantastic as part of your Christmas lunch – so much more than just a stuffing for the turkey
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Side dish
Cuisine British
Calories 124 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Side dish
Cuisine British
Calories 124 calories per serving
- Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.
See details
PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
Shortly after I was given this recipe, I started keeping a list of whom I'd made it for—because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people over and over. The idea for it came from my friend Hélène Samuel's sister, Catherine, whose husband grows pumpkins on his farm just outside Lyon. Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish. It's a hollowed-out pumpkin stuffed with bread, cheese, garlic, and cream, and since pumpkins come in unpredictable sizes, cheeses and breads differ, and baking times depend on how long it takes for the pumpkin to get soft enough to pierce with a knife, being precise is impossible.
As Catherine said when she turned this family favorite over to me, "I hope you will put the recipe to good use, knowing that it's destined to evolve . . . and maybe even be improved."
Well, I've certainly been putting it to good use, and it has evolved, although I'm not sure that it's been improved, since every time I make it, it's different, but still wonderful. My guess is that you'll have the same feeling once you start playing around with this "outline." See Bonne Idée for some hints on variations.
And speaking of playing around, you might consider serving this alongside the Thanksgiving turkey or even instead of it—omit the bacon and you've got a great vegetarian main course.
From epicurious.com
Reviews 5
From epicurious.com
Reviews 5
- There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon (a wonderful vegetarian dish), and I've also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
See details
PORK STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES
A super-reliable recipe for minced pork stuffing – give your roast dinner some oomph.
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 209 calories per serving
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 209 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel, quarter and blitz the onions in a food processor until finely chopped, then tip into a large bowl.
- Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts.
- Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea salt.
- Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you’ve got some chunks and some mush – it won’t even take a minute, then tip into the mixing bowl.
- Because the pork is raw, you’re committed to seasoning it well, so add another pinch of salt and pepper, then scrunch it all up until well combined.
- Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware dish.
- Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour, or until bubbling and crispy. If you’re doing it as part of your Christmas lunch, you want to put it on at the same time as your spuds.
- Once done, pour away any excess fat before serving, if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Enjoy!
See details
SAUSAGE & BRAMLEY STUFFING RECIPE - BBC GOOD FOOD
This recipe will give you enough to stuff the Christmas turkey and also make a tasty stuffing loaf
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Side dish
Cuisine British
Calories 485 calories per serving
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Side dish
Cuisine British
Calories 485 calories per serving
- For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve.
See details
APRICOT & HAZELNUT STUFFING RECIPE - BBC GOOD FOOD
Fantastic as part of your Christmas lunch – so much more than just a stuffing for the turkey
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Side dish
Cuisine British
Calories 124 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Side dish
Cuisine British
Calories 124 calories per serving
- Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.
See details
PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
Shortly after I was given this recipe, I started keeping a list of whom I'd made it for—because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people over and over. The idea for it came from my friend Hélène Samuel's sister, Catherine, whose husband grows pumpkins on his farm just outside Lyon. Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish. It's a hollowed-out pumpkin stuffed with bread, cheese, garlic, and cream, and since pumpkins come in unpredictable sizes, cheeses and breads differ, and baking times depend on how long it takes for the pumpkin to get soft enough to pierce with a knife, being precise is impossible.
As Catherine said when she turned this family favorite over to me, "I hope you will put the recipe to good use, knowing that it's destined to evolve . . . and maybe even be improved."
Well, I've certainly been putting it to good use, and it has evolved, although I'm not sure that it's been improved, since every time I make it, it's different, but still wonderful. My guess is that you'll have the same feeling once you start playing around with this "outline." See Bonne Idée for some hints on variations.
And speaking of playing around, you might consider serving this alongside the Thanksgiving turkey or even instead of it—omit the bacon and you've got a great vegetarian main course.
From epicurious.com
Reviews 5
From epicurious.com
Reviews 5
- There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon (a wonderful vegetarian dish), and I've also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
See details
PORK STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES
A super-reliable recipe for minced pork stuffing – give your roast dinner some oomph.
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 209 calories per serving
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 209 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel, quarter and blitz the onions in a food processor until finely chopped, then tip into a large bowl.
- Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts.
- Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea salt.
- Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you’ve got some chunks and some mush – it won’t even take a minute, then tip into the mixing bowl.
- Because the pork is raw, you’re committed to seasoning it well, so add another pinch of salt and pepper, then scrunch it all up until well combined.
- Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware dish.
- Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour, or until bubbling and crispy. If you’re doing it as part of your Christmas lunch, you want to put it on at the same time as your spuds.
- Once done, pour away any excess fat before serving, if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Enjoy!
See details
20 STOVE TOP STUFFING RECIPES WE LOVE - INSANELY GOOD
Mar 31, 2021 · 16. Cranberry and Pecan Stuffing. This recipe is perfect if you love the taste of store-bought stuffing but want to add to it and make it a little more filling and tasty. You’ll start with the original stuffing …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
25 LEFTOVER STUFFING RECIPES YOU’LL ADORE - INSANELY GOOD
May 05, 2021 · These incredible leftover stuffing recipes are so good, you’ll want to make stuffing every month of the year just so you can have these dishes!. I don’t know about you, but stuffing is one …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
OLD FASHIONED STUFFING RECIPE | ALLRECIPES
This is a good starter recipe for homemade stuffing - the hardest part is prepping. The end result is good, but lacking substantial flavor. We added 1 cup more chicken broth and upped the …
From allrecipes.com
From allrecipes.com
See details
GRANDMA WINNIE'S TURKEY STUFFING RECIPE | ALLRECIPES
This recipe for bread stuffing calls for canned mushrooms, onion, celery, and poultry seasoning. It will make enough to stuff a 12 to 15 pound turkey.
From allrecipes.com
From allrecipes.com
See details
SIMPLE VEGAN STUFFING | MINIMALIST BAKER RECIPES
Nov 18, 2014 · This recipe is adapted from my grandma’s classic stuffing that my dad has loved since he was a kid, and I happen to be quite fond of as well. It’s hearty, moist and flavorful on the inside, and perfectly crisp on the outside – just like any good stuffing …
From minimalistbaker.com
From minimalistbaker.com
See details
20 STOVE TOP STUFFING RECIPES WE LOVE - INSANELY GOOD
Mar 31, 2021 · 16. Cranberry and Pecan Stuffing. This recipe is perfect if you love the taste of store-bought stuffing but want to add to it and make it a little more filling and tasty. You’ll start with the original stuffing …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
25 LEFTOVER STUFFING RECIPES YOU’LL ADORE - INSANELY GOOD
May 05, 2021 · These incredible leftover stuffing recipes are so good, you’ll want to make stuffing every month of the year just so you can have these dishes!. I don’t know about you, but stuffing is one …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
OLD FASHIONED STUFFING RECIPE | ALLRECIPES
This is a good starter recipe for homemade stuffing - the hardest part is prepping. The end result is good, but lacking substantial flavor. We added 1 cup more chicken broth and upped the …
From allrecipes.com
From allrecipes.com
See details
GRANDMA WINNIE'S TURKEY STUFFING RECIPE | ALLRECIPES
This recipe for bread stuffing calls for canned mushrooms, onion, celery, and poultry seasoning. It will make enough to stuff a 12 to 15 pound turkey.
From allrecipes.com
From allrecipes.com
See details
SIMPLE VEGAN STUFFING | MINIMALIST BAKER RECIPES
Nov 18, 2014 · This recipe is adapted from my grandma’s classic stuffing that my dad has loved since he was a kid, and I happen to be quite fond of as well. It’s hearty, moist and flavorful on the inside, and perfectly crisp on the outside – just like any good stuffing …
From minimalistbaker.com
From minimalistbaker.com
See details
20 STOVE TOP STUFFING RECIPES WE LOVE - INSANELY GOOD
Mar 31, 2021 · 16. Cranberry and Pecan Stuffing. This recipe is perfect if you love the taste of store-bought stuffing but want to add to it and make it a little more filling and tasty. You’ll start with the original stuffing …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
25 LEFTOVER STUFFING RECIPES YOU’LL ADORE - INSANELY GOOD
May 05, 2021 · These incredible leftover stuffing recipes are so good, you’ll want to make stuffing every month of the year just so you can have these dishes!. I don’t know about you, but stuffing is one …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
OLD FASHIONED STUFFING RECIPE | ALLRECIPES
This is a good starter recipe for homemade stuffing - the hardest part is prepping. The end result is good, but lacking substantial flavor. We added 1 cup more chicken broth and upped the …
From allrecipes.com
From allrecipes.com
See details
GRANDMA WINNIE'S TURKEY STUFFING RECIPE | ALLRECIPES
This recipe for bread stuffing calls for canned mushrooms, onion, celery, and poultry seasoning. It will make enough to stuff a 12 to 15 pound turkey.
From allrecipes.com
From allrecipes.com
See details
SIMPLE VEGAN STUFFING | MINIMALIST BAKER RECIPES
Nov 18, 2014 · This recipe is adapted from my grandma’s classic stuffing that my dad has loved since he was a kid, and I happen to be quite fond of as well. It’s hearty, moist and flavorful on the inside, and perfectly crisp on the outside – just like any good stuffing …
From minimalistbaker.com
From minimalistbaker.com
See details
