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Food and Recipes

Christmas Stuffing

Two stuffing recipes

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Ingredients:

Vegetarian stuffing
 
100g/4oz fresh breadcrumbs
3 tablespoons of finely chopped fresh herbs (mix of rosemary, sage and parsley) 
10 dried ready to eat apricots
50g/2.5oz of fresh chestnuts
zest of one orange.
12 dried cranberries
1 onion diced
knob of butter
2 eggs
 

Method:

Mix all the ingredients together in a bowl. Either make into balls or pour into a ready to serve baking dish.

Bake for 25 minutes or until crispy and golden on top.

 
Traditional Christmas stuffing
 
knob of butter
one small onion finely chopped
225g/8oz good quality sausage meat (porc hache)
2 tablespoons fresh white breadcrumbs
1 large red apple chopped
Tablespoon fresh sage finely chopped
Tablespoon fresh chopped parsley
2 eggs
salt and pepper
50g/ 2.5oz chopped chestnuts
12 cranberries
salt and pepper
Thin slices of streaky bacon
 

Method:

Everything is mixed together in a bowl. With the traditional stuffing, make into balls and wrap each ball with the bacon slices.

Bake in the oven for 30 to 35 minutes.

375°F
190°C
Gas 5

 

Tips:

You could add cheese or tomato to your Vegetarian Stuffing before baking and serve with a green salad.

Also before baking, if you want to know if you have the right flavours... make a little ball and fry until golden and try.

 


 

Jane is a trained chef. She trained by going to evening classes whilst working by day in a publishing company. And in 2006, Jane and her husband left the UK and launched a yacht charter business where she worked as the yacht chef all over the Med. During the winter months, she continued to chef at luxury chalets. Now with her husband they spend time working in a large villa and on yachts. Jane also teaches people with very different cooking desires- for those who want to work on yachts and to expand their portfolio and for those who just want to improve their cooking skills.

Sunday, 13 December 2009    Section: Food and Recipes
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