Archive for 25 December 2010

Christmas Sausage-meat Stuffing

Posted 25 December 2010 by
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For me, pork forcemeat stuffing is the one and only “ultimate” stuffing for Christmas dinner. Keep your sage & onion for ordinary Sunday roast dinners, this is the good stuff. Now, I have seen recipes for forcemeat stuffing that includes dried fruit, chestnuts, celery etc, but I prefer to keep it simple. You can make your own pork forcemeat from pork and added fat, buy it as it is, or even just use the insides of sausages. I must admit, this stuffing may not be the prettiest dish on the table, but my goodness it is tasty!

Ball of pork forcemeat stuffing

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Bread Sauce

Posted 25 December 2010 by
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Bread sauce is a white sauce that dates back to medieval times and is traditionally served with Christmas dinner. It’s easy to make; you can start infusing the milk in between preparing vegetables and other trimmings and then finish the sauce off while the turkey is resting. If you’re just concentrating on the sauce, it takes about half an hour in total. Onions studded with cloves, infusing millk for bread sauce Continue reading “Bread Sauce”…