Name: Lightly spiced Christmas stuffing
Prep time: 1 h
Cook time: 30 min
Total time: 2 h
Yield: 10
Cuisine: British
Ingredients: 200g white bread (about 5 thick slices, crusts included); 1 large onion quartered; 2 garlic cloves; large handful of parsley; 450g good quality sausagemeat; 2 Cox's apples cored, peeled and finely chopped; 3 celery sticks, strings removed and diced; 100g/4oz pack walnut pieces, chopped; 1 tsp curry powder; 1 large egg; grated zest of 1 lemon and juice of 1⁄2 lemon; 20 rashers rindless streaky bacon

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Lightly spiced Christmas stuffing

Lightly spiced Christmas stuffing

Angela Nilsen

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Serves 8 - 10

Easy

Prep: 1 hr - 1 hr

Cook: 30 mins

A star rating of 4.5 out of 5.10 ratingsRate

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Not just for Christmas dinner, so good you'll be eating this all year round.

Freezable

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Citrus & thyme turkey

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

200g white bread

(about 5 thick slices, crusts included)
1 large onion

quartered
2 garlic cloves
large handful of parsley
450g good quality sausagemeat
2 Cox's apples

cored, peeled and finely chopped
3 celery

sticks, strings removed and diced
100g/4oz pack walnut

pieces, chopped
1 tsp curry powder
1 large egg
grated zest of 1 lemon

and juice of 1⁄2 lemon
20 rashers rindless streaky bacon

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Nutrition: per sausage

kcal119
fat8g
saturates3g
carbs6g
sugars0g
fibre1g
protein6g
salt0.81g

low

Method

step 1

Whizz the bread in a food processor to make crumbs. Tip into a large bowl. Put the onion, garlic and parsley in the processor and whizz until finely chopped. Add the onion mix to the breadcrumbs with all the other ingredients except the bacon. Season generously and squish everything together with your hands until combined.
step 2

Set aside about one third of the stuffing for the turkey and divide the rest into 20 pieces. Mould each piece into a little finger-sized sausage, then wrap each one in a rasher of bacon. Put the sausages into a shallow ovenproof dish, ready for roasting (see Citrus & thyme turkey).

Recipe from Good Food magazine, December 2003

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A star rating of 4.5 out of 5.10 ratings

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