This year: a return to the old standby of chestnut and mushroom for the savoury one, and apricot pineapple and ginger for the fruity one. If you really want to details of the recipe, check back to previous stuffing posts. And this year I made a trifle because I’m not a huge fan of Christmas [...]
Posts tagged with ‘stuffing’
It’s time for the most pointless Christmas tradition of them all! We’re having goose this year instead of turkey, but naturally I’m doing stuffing to go with it. As usual I’ve made two versions using a base of sausagemeat. Normally they both have sausage, onion, celery, breadcrumbs and egg, but my sister isn’t eating wheat, [...]
The annual Christmas stuffing post may be the most pointless of the arbitrary traditions that have accreted themselves onto this blog, but it doesn’t take long to do, and what better time of year for arbitrary traditions? So here we go: As usual, two stuffings both made with a base of sausagemeat, breadcrumbs, onion and [...]
I should note in advance: the bitterns are not part of the food debrief. I daresay they turned up on Henry VIII’s dining table, but not mine. Food notes: the fruity stuffing was good, the pistachio one mainly tasted of parsley and garlic, which was pleasant enough but not very christmassy. The prunes in bacon [...]
As usual, I’ve made a base of sausagemeat, onion, celery and breadcrumbs, and split it into two batches. To one I added dried apricots and dried barberries which I reconstituted in champagne (but only because there was half a bottle of flat champagne in the kitchen). Then a pinch of mixed spice. The second stuffing [...]
Because arbitrary traditions are important at Christmas. As usual, I made a base of sausagemeat, celery, onion and breadcrumbs, and also as usual half of it is chestnut stuffing. But this year’s second, ad-libbed recipe has toasted almonds and dried apricots and peaches soaked in amaretto. Now I ought to get on with roasting the [...]
This year I made the usual chestnut stuffing and also some with apricot, cherry, almond and ginger.
Well, both stuffings were good. The (more experimental) ginger one tasted great, though a little unexpected in an otherwise very traditional Christmas meal. The local Great Spotted Woodpecker was drumming this morning. They are always a very early sign of spring, but December still seems freaky. It’s been a weird old winter, weatherwise, and my [...]
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 [...]
My apricot, cherry and almond stuffing worked out well. If anything it slightly removed the need for cranberry sauce – the sour cherries have a similar fruity/sour thing going on, so you don’t really need both. Today I shall mostly be making wild mushroom soup.
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, [...]