Christmas Sausage-meat StuffingPosted 25 December 2010 by Debbie
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!
- 700 g pork forcemeat or sausage meat
- 40 g butter
- 1 large onion (diced)
- 15 g dried herbs (eg. mixed herbs, thyme, parsley)
- 50 g white breadcrumbs
- 1 egg (beaten)
- salt and pepper
Heat the butter and sauté the onions until soft, but not coloured. Let the onions cool completely. In a bowl, mix the meat, herbs, breadcrumbs and onions.
Add the egg and mix well. Season. Assuming you’re cooking the stuffing separately from the turkey, cook it at 200° C for between an hour and an hour an a half (until done!)
Hopefully, you’ll end up with far more than you need. It keeps well and is a delicious part of Christmas leftovers!
Check out my other essentials for Christmas dinner.