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Stuffing recipe: The best easy Christmas stuffing recipe

Category: Food & Drink,Lifestyle

With Christmas just a few weeks away, it’s time to start planning the Christmas dinner.

While people tend to focus on getting the Christmas turkey, you may forget about some of the trimmings – including brussell sprouts, bread sauce and stuffing.

Alongside roast potatoes, stuffing is a firm favourite on roast dinner plates and is without a doubt a Christmas tradition.

But how do you make the dish from scratch?

Allan Pickett, Executive Chef at Swan, Shakespeare’s Globe shared his best recipe for chestnut and thyme stuffing with and it’s easier than you first thought.

Here’s how to do it:


500g of the best quality sausage meat you can lay your hands on.

2 slices of bread 

1 bunch thyme picked & chopped

200g peeled chestnuts (roughly chopped)

2 large onions finely diced

50ml of vegetable oil to cook onions

Malden Sea salt 10g

4 medium sized eggs

100g of chopped dried apple pieces 


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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