IN BIRD STUFFING RECIPES

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STUFFING RECIPES | BBC GOOD FOOD



Stuffing recipes | BBC Good Food image

Whether you need a Sunday lunch side dish or ideas for Christmas dinner, we have an easy stuffing recipe for you, from veggie stuffing to traditional sausagemeat

Provided by Good Food team

Number Of Ingredients 1

CHESTNUT STUFFING RECIPES - BBC GOOD FOOD



Chestnut stuffing recipes - BBC Good Food image

Make your own chestnut stuffing as a side dish to accompany your Sunday lunch. Serve as stuffing balls, in a roll or packed under the skin of your roast.

Provided by Good Food team

Number Of Ingredients 1

More about "in bird stuffing recipes"

CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
I've kept this roast turkey recipe simple and hassle-free – Christmas should be about fun after all!
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 448 calories per serving
    1. If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.
    2. Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.
    3. Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.
    4. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.
    5. Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.
    6. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
    7. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
    8. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you're confident it's cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready.
See details


CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
I've kept this roast turkey recipe simple and hassle-free – Christmas should be about fun after all!
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 448 calories per serving
    1. If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.
    2. Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.
    3. Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.
    4. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.
    5. Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.
    6. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
    7. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
    8. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you're confident it's cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready.
See details


CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
I've kept this roast turkey recipe simple and hassle-free – Christmas should be about fun after all!
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 448 calories per serving
    1. If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.
    2. Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.
    3. Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.
    4. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.
    5. Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.
    6. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
    7. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
    8. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you're confident it's cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready.
See details


STUFFING AND DRESSING RECIPES | ALLRECIPES
This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing…
From allrecipes.com
See details


CORNBREAD STUFFING AND DRESSING RECIPES | ALLRECIPES
This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing…
From allrecipes.com
See details


84 BEST STUFFING AND DRESSING RECIPES FOR THANKSGIVING ...
Whether you cook yours in the bird or bake it on the side, stuffing is a holiday must-have. There's no shortage of ways to make this crowd-pleasing classic so we’ve rounded up all our best ideas ...
From foodnetwork.com
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FIVE-BIRD ROAST RECIPE - GREAT BRITISH CHEFS
The 'Yorkshire pot' is a legendary roast, traditionally containing five de-boned birds in one enormous roasting joint. James Mackenzie's five-bird roast recipe can be made at home, cutting the …
From greatbritishchefs.com
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SPICED AND SUPERJUICY ROAST TURKEY | NIGELLA'S RECIPES ...
It also assumes that the turkey has been allowed to come up to room temperature before cooking (take the turkey out of the fridge 1-2 hours before you want to cook it) and that the turkey has no stuffing and is not trussed. If you are stuffing your turkey, then you must weigh the already-stuffed bird…
From nigella.com
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BEST BOXED STUFFING MIX: WE TRIED 5 BRANDS SO YOU DON'T ...
Nov 20, 2019 · Take, for instance, box stuffing. If you’re already braising a bird, then maybe let a box take care of the stuffing. To help ease your culinary load this coming week, we tried out five different brands of box stuffing…
From myrecipes.com
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13+ INCREDIBLE WAYS TO USE SLICED BREAD! - SAVVY SAVING C…
Feb 09, 2021 · 1) Make Bird’s Nest (Egg in a Nest) This fun recipe goes by a few names such as “Birds Nest”, “Egg in a Nest”, “Bird in a Nest”, “Egg in a Hole”, etc… Needless to say, this fun use of …
From savvysavingcouple.net
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CORNBREAD STUFFING AND DRESSING RECIPES | ALLRECIPES
This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing…
From allrecipes.com
See details


84 BEST STUFFING AND DRESSING RECIPES FOR THANKSGIVING ...
Whether you cook yours in the bird or bake it on the side, stuffing is a holiday must-have. There's no shortage of ways to make this crowd-pleasing classic so we’ve rounded up all our best ideas ...
From foodnetwork.com
See details


FIVE-BIRD ROAST RECIPE - GREAT BRITISH CHEFS
The 'Yorkshire pot' is a legendary roast, traditionally containing five de-boned birds in one enormous roasting joint. James Mackenzie's five-bird roast recipe can be made at home, cutting the …
From greatbritishchefs.com
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CHICKEN ROAST STUFFING - 14 RECIPES - WOOLWORTHS
chicken roast stuffing, ... through cooking time. Garnish chicken with fresh sage leaves and serve with cherry and hazelnut stuffing. Categories: North american; Roast chicken; Christmas; Chicken; Roast; Mains; Stuffing…
From woolworths.com.au
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SPICED AND SUPERJUICY ROAST TURKEY | NIGELLA'S RECIPES ...
It also assumes that the turkey has been allowed to come up to room temperature before cooking (take the turkey out of the fridge 1-2 hours before you want to cook it) and that the turkey has no stuffing and is not trussed. If you are stuffing your turkey, then you must weigh the already-stuffed bird…
From nigella.com
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10 THINGS YOU SHOULD PUT IN YOUR TURKEY THAT AREN'T STUFFING
Sep 10, 2019 · Consider quartering an apple or two for stuffing your turkey. They will provide the turkey with a little extra moisture during the cooking process and a very subtle flavor that will remind you of fall. Want to use up the last apples of the season? Take a bite out of our 50+ sweet and savory apple recipes.
From tasteofhome.com
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13+ INCREDIBLE WAYS TO USE SLICED BREAD! - SAVVY SAVING C…
Feb 09, 2021 · 1) Make Bird’s Nest (Egg in a Nest) This fun recipe goes by a few names such as “Birds Nest”, “Egg in a Nest”, “Bird in a Nest”, “Egg in a Hole”, etc… Needless to say, this fun use of …
From savvysavingcouple.net
See details


ROLLED STUFFED TURKEY BREAST WITH SAUSAGE & HERB STUFFING ...
If you’re looking for an alternative to roasting a huge bird for the holidays, I highly recommend this rolled turkey breast with sausage stuffing adapted from Food Network’s Patrick and Gina …
From onceuponachef.com
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GAME RECIPES | JAMIE OLIVER
Game recipes (28). Game is often overlooked as a great meat. If you fancy trying something a bit different our game recipe collection has rabbit, pigeon, pheasant and venison recipes to name …
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SPICED AND SUPERJUICY ROAST TURKEY | NIGELLA'S RECIPES ...
It also assumes that the turkey has been allowed to come up to room temperature before cooking (take the turkey out of the fridge 1-2 hours before you want to cook it) and that the turkey has no stuffing and is not trussed. If you are stuffing your turkey, then you must weigh the already-stuffed bird…
From nigella.com
See details


10 THINGS YOU SHOULD PUT IN YOUR TURKEY THAT AREN'T STUFFING
Sep 10, 2019 · Consider quartering an apple or two for stuffing your turkey. They will provide the turkey with a little extra moisture during the cooking process and a very subtle flavor that will remind you of fall. Want to use up the last apples of the season? Take a bite out of our 50+ sweet and savory apple recipes.
From tasteofhome.com
See details


13+ INCREDIBLE WAYS TO USE SLICED BREAD! - SAVVY SAVING C…
Feb 09, 2021 · 1) Make Bird’s Nest (Egg in a Nest) This fun recipe goes by a few names such as “Birds Nest”, “Egg in a Nest”, “Bird in a Nest”, “Egg in a Hole”, etc… Needless to say, this fun use of …
From savvysavingcouple.net
See details


ROLLED STUFFED TURKEY BREAST WITH SAUSAGE & HERB STUFFING ...
If you’re looking for an alternative to roasting a huge bird for the holidays, I highly recommend this rolled turkey breast with sausage stuffing adapted from Food Network’s Patrick and Gina …
From onceuponachef.com
See details


GAME RECIPES | JAMIE OLIVER
Game recipes (28). Game is often overlooked as a great meat. If you fancy trying something a bit different our game recipe collection has rabbit, pigeon, pheasant and venison recipes to name …
From jamieoliver.com
See details


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