Sandy's Whare

Full Version: Festive Stuffings For Poultry.
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Crumbled stale bread - 2 - 3 cups of crumbled bread will make enough stuffing for about 8 servings.
For best results, use bread which has some body and does not turn to a paste when moistened
If preferred, you can use similar amounts of cooked rice instead of bread.

One Large Onion
500g sausage meat
75g butter
Chopped celery
1 large egg or 2 small eggs for 2 - 3 cups of crumbled bread.

Optional extras

Chopped dried apricots or nectarines, dried cranberries, , mango or prunes
Chopped macadamia nuts


After you have mixed the stuffing, if you want to cook it as a roll, put it on a piece of foil which has been lined with baking paper. Spoon the stuffing onto the baking paper, then, working with wet hands, form it into a cylinder (lengthways, not crossways). Wrap the baking paper round the stuffing first, then bring up the foil around the roll, fold the edges of the foil over at the top, then fold the ends of the foil, so the stuffing is enclosed completely.

Put the roll of stuffing onto a baking tray, and bake it at 150 °C for about an hour. Leave to cool, then refrigerate it overnight.

Reheat foil-wrapped pre-sliced stuffing in an oven for about 20 minutes, or overlap the slices on a suitable plate, cover it with cling film, and reheat it in a microwave oven at 50% power, until the slices are evenly heated through, probably for about 12 minutes.

Mix the stuffing above with 500g of sausage meat and bake it in a loaf tin lightly covered with foil , then slice as required.

Mix the stuffing with sausage-meat as above, then form into balls with wet hands, roll each ball in dry breadcrumbs, and bake them uncovered in a shallow baking dish for about 20 minutes at 180 °C.. Use immediately or reheat the next day, and serve around a roasted chicken or turkey.

If cooking stuffing in a chicken or turkey, cook the bird for about half an hour longer than you would an unstuffed bird.
I do not use sausage-meat stuffing INSIDE poultry, since I feel that it changes the flavour of the flesh.