Published On: Tue, Dec 10th, 2019

Stuffing recipe: Best Christmas recipe for turkey stuffing revealed

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Christmas stuffing recipes come in various forms with different ingredients. Choosing one can be tricky. Here is a selection from the best British chefs, ranging in ease.

He makes bread crumbs from stale bread in the blender and mixes this into the meat mix he made.

Jamie puts half in his turkey and half is baked in the oven, which he covers with crushed chestnuts.

Mary Berry’s Christmas stuffing

Queen of baking, Mary’s option has the addition of parsley and black pepper, and lots of butter.

Mary recommends frying a large onion in butter until softened. Then add sausage meat, breadcrumbs, lemon juice and zest, parsley, sage and black pepper.

Mary then moulds this 16 balls, which are first cooled in the fridge, then fried and then baked.

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Gordon Ramsey stuffing recipe

Part of Gordon Ramsey’s turkey crown recipe is a stuffing with thyme, rosemary and pine nuts.

He recommends sautéing the onion in butter until soft before stirring in herbs and breadcrumbs.

Next mix in lemon zest and pine nuts before cooking the whole thing over a medium heat for seven minutes until brown and crisp.

Heston Blumenthal stuffing recipe

Heston offers up a cranberry and caraway stuffing, made using groundnut oil, sausagemeat, egg, brandy, chestnuts and chicken stock.

Better is melted and strained while bread is diced and mixed with breadcrumbs.

Then butter and onion are fried until soft and celery is added. This is then added to the bread and breadcrumbs.

Next the sausagemeat is cooked with groudnut oil until browned, with chestnuts, cranberries, sage, parsley and caraway seeds.

This mixture is put aside, and then the pan is deglazed with brandy. The strained butter is added with chicken stock and then this is added to the rest of the mixture.

An egg is use to line parchment in a baking tray. The mixture is added and baked for 20 minutes.

Alan Pickett, Executive Chef at Swan, Shakespeare’s Globe shared his best recipe for chestnut and thyme stuffing with last year. 

Finely chop the onions & sweat with the oil in a pan with a tight fitting lid, add in the chopped thyme leaves half way through cooking.

Once softened, place onto a tray and leave to cool.

Soak the bread in water, then squeeze out the excess water and then place all of the ingredients in a bowl mix evenly by hand.

Then roll into 50g balls and place on a baking tray and cook this way, as they will be crispy on the outside and soft and juicy in the middle.

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