Anyone need a good stuffing?

I’ve made like, really a lot.

But it should freeze OK. One batch is a chestnut stuffing from a Good Housekeeping book (sausagemeat, onion, celery, chestnut mushrooms, breadcrumbs, herbs, chestnuts, egg and brandy), which I’ve made before and is nice. The other is my own invention – sausagemeat with onion, dried apricots, dried sour cherries, egg, brandy and a little mixed spice. On Christmas Day I’ll let you know how it turned out.

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  1. [...] I’ve been making stuffing for Christmas lunch today. So since it’s practically traditional (i.e. I did it last year), here’s what I’ve made: some chestnut and prune stuffing and some ginger and almond. Both are loosely inspired by reipces I’ve seen somewhere but with a bit of tweaking by me. Both are made with a base of sausagemeat, onion, celery, breadcrumbs and egg. [...]

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