This years turkey stuffing recipe was modified, against a chorus of concern about tampering with perfection I might add! Most of the worry was from me as I knew I would have to answer for it if it failed. I’m very pleased to report that it was fabulous! And here it is, rough amounts only as its done on the fly….to taste… Fry off a large onion, remove to a plate; fry the best Sausage meat you can get (I used Supervalu Supreme) until fully cooked, chopping it up as it cooks; The new ingredient this year is that I chopped up a half a chubb of Kelly’s of Newport White Pudding with Cranberry and added it to the meat mixture while it fried….. Add it all to the onion and leave to one side; Put a good lump of butter into to the (cleaned) pan now and a bag of breadcrumbs, with a big handful of fresh parsley, sage and thyme. Once cooked add back in everything together, season well and place on an oven proof dish with lid on. Before placing into the oven beside your turkey, pour over about 200ml chicken stock to keep it moist. Roast for about 45 minutes. Yum yum yum!!!!
Follow Blog via Email
Innovation and Food Sector Specialists
Get in touch with us today and let’s start growing your business.
Best Selling Money for Jam Book Series and ebook series Dismiss