This year I made the usual chestnut stuffing and also some with apricot, cherry, almond and ginger.
The robust London sense of humour was on display at Borough market last week, courtesy of the bloke selling Christmas trees.
Also of interest at the market, some fine-looking fungi for sale. I have no idea what puffballs are like to eat—mushroomy, probably—but they look impressive.
These pictures are hosted on my Flickr account. And it seems like an apt moment to plug my photoblog Clouded Drab again, since the photo on the front page at the moment was also taken at Borough Market.
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.
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, egg, brandy and a little mixed spice. On Christmas Day I’ll let you know how it turned out.