Stuffing recipes

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What an awful word ‘stuffing’ is – we need to come up with a new one to reflect the fact that stuffing is often cooked separately but not used to stuff the bird anymore. These Fruit and Nut Stuffing; Gluten-free Rice and Nut Stuffing and Oaty Fruity Stuffing recipes come courtesy of home economist, Freda Molamphy.

Fruit and Nut Stuffing
This stuffing is great with roast goose or pork.

Serves 6

Ingredients

2 tablespoons vegetable oil
200g finely chopped chicken livers
1 finely chopped onion
1 stick chopped celery
1 Granny Smith apple, peeled and chopped
¼ cupful each of chopped brazil nuts, slivered almonds, dried apricots and raisins.
1 tablespoon chopped fresh mint
1½ cups stale white breadcrumbs

Instructions

1. Heat half the oil in a pan and sauté the chicken livers until browned. Remove from the pan and drain well.

2. Add the remaining oil and sauté the vegetables until soft.

3. Add the apple and nuts and stir until the nuts have lightly coloured.

4. Remove the pan from the heat and add the livers, dried fruit, mint and breadcrumbs. Allow to cool fully before using.

Rice and Nut Stuffing
An ideal stuffing with roast turkey or goose and it is also gluten-free.

Ingredients

315g cooked brown rice
375g minced pork or sausage meat
2 tablespoons finely chopped parsley
60g toasted flaked almonds
Juice of one lemon
125g sultanas
1tsp dried mixed herbs
Salt and pepper to taste

Instructions

1. Place all the ingredients in a large bowl and stir until well combined.

Oaty Fruity Stuffing
Great if you wish to cook some stuffing separately.

Serves 8

Ingredients

500g sausage meat
1 finely chopped onion
90g medium oatmeal
2 teaspoons dried mixed herbs
1 tablespoon apple chutney or apple sauce
salt and pepper to season

Instructions

1. Preheat the oven to 190ºC/375ºF/gas mark 5.

2. Mix the sausage meat and herbs in a large bowl. Stir in the chutney or apple sauce.

3. Shape into approx 16 small balls.

4. Spread the oats and herbs out on a large plate, roll the stuffing balls in the mixture.

5. Place in and oiled ovenproof dish and bake for 20-25 mins.

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Honey, Citrus and Brandy Ham Glaze

Red Lentil and Carrot Kofte with Pomegranates

Pearl Barley Salad

Parmesan Cheese Straws

Video: How to peel an orange with a spoon

 

Photograph copyright foodpixies.com

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