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.
The chestnut and prune was made with the addition of the liver from the turkey, chestnuts, prunes, brandy, and fresh parsley and thyme.
For the other, I added crystallised stem ginger, toasted flaked almonds, some lemon zest, mixed spice and Cointreau.
I’ll report back on how they are to eat. Happy Christmas, everyone.