Christmas Stuffing

The concept of stuffing isn’t really the most pleasant thing about cooking christmas dinner, but it really is quite good. I guess I should also add that it isn’t really that good looking either, but it is a family favourite for a reason, so definitely give it a try.

As I mentioned earlier, this is also another very simple recipe, just a couple of steps and you’re done. I usually make two batches of stuffing, that way I place one batch into the turkey and one just on its own in a casserole. 

INGREDIENTS
2 cups breadcrumbs
2 cups ground mushrooms
1 cup chopped apricots
1/2 cup chopped walnuts
Zest of 1 lemon
1/2 cup lemon juice
1 whole bulb of roasted garlic
1 tbsp thyme
1 tbsp chopped rosemary
3 tbsp chopped sage
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
1 tsp chili flakes
1 cup chopped onions
1 tbsp salt 
2 tsp pepper
Olive oil

STEPS
First heat oven to 380 degrees Fahrenheit and prep roasted garlic. Grab the whole bulb of garlic and chop the root off. Place it into a aluminium foil and drizzle 2 tbsp olive oil, sprinkle a bit of salt. Cover the garlic, leaving the top open, to not let the garlic steam inside the foil. The garlic will need around 30 minutes to roast, so do the rest of the prepping at this time.

Next in a pan heat 2 tbsp of olive oil over medium heat. Once oil is heated, add in the onions, 1 tsp salt, 1/2 tsp pepper and let the onions sweat. After a minute or two, add in the chilli flakes and stir till the onions have properly sweat but not browned, (check the picture below as a reference). This should take about 15-20 minutes, but once done let it properly cool down till you get to the next step.

While your onion cools and your garlic roasts, get your bread crumbs and mushrooms ready. I used homemade bread crumbs, which was basically toasted bread processed in a food processor. Once I had that done, I place the mushrooms in the food processor and blitzed those up too. Mushrooms do have water in them so I would recommend blitzing a few at a time, and also not for too long (or else it becomes this mushy, brown paste). 

The next step is simply to mix all the ingredients in a bowl. As there is nothing raw in this dish, taste and adjust to your liking. Once completed, you can place half the stuffing into a casserole dish and the other half into the neck of the stuffing. Another cool tip I learned from Jamie Oliver here, it is better the place the stuffing into the neck and not the cavity of the turkey. This allows the air to easily flow into and out of the turkey during the cooking process, and not get jammed by all the stuffing. 

The casserole has to go in for about 20-25 minutes at a 375 degrees oven. You can definitely prep this before, and just before placing it into the oven, give it a good drizzle with some olive oil. 

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