It’s feeling more like Winter with the first slushy snow, briefly appearing on Saturday in London. Simon, my co-blogger, is busy gearing up for Thanksgiving in USA and I thought I would share my stuffing recipe, a family favourite I make as an accompaniment to roast turkey.
Ingredients (14- 16 portions)
Ingredients
- 250g (8.8 oz) pork or chicken sausage meat
- 1 eating apple, cored & chopped (I use Coxes)
- 75g (2.6 oz) chestnuts, cooked,vacuum packed, & chopped
- 50g (1.8 oz) brown breadcrumbs
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 garlic clove, peeled & finely chopped
- 1 dessertspoon of fresh thyme, washed & leaves removed
- 5 fresh sage leaves, washed & finely chopped
- 1 tablespoon of fresh flat leaf parsley, washed, leaves removed & finely chopped
- 1/4 teaspoon nutmeg
Onions sweated
- 1 large egg
- grated zest of 1 unwaxed lemon
- 2 teaspoons of lemon juice
- freshly ground sea salt & black pepper
Method Heat the oven to 200 degrees C (400 F)
Veggies, apples, chestnuts & herbs combined
- Heat the oil in a frying pan and sweat the onions for 5 minutes on a low/medium heat until soft, but no browning
- Add the chopped garlic, cook for 2 minutes and remove from the stove
- Add the remaining ingredients, season with 20 grinds of black pepper and 10 grinds of sea salt and mix well
-
Stuffing ready for baking
Put in an ovenproof dish and bake for 30 minutes, until slightly brown on top
Cut into portions and serve with roast turkey – Happy Thanksgiving.
