Lightly spiced Christmas stuffing

Lightly spiced Christmas stuffing

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(3 ratings)

Prep: 1 hr - 1 hr Cook: 30 mins

Easy

Serves 8 - 10
Not just for Christmas dinner, so good you'll be eating this all year round.

Nutrition and extra info

  • Freezable

Nutrition: per sausage

  • kcal119
  • fat8g
  • saturates3g
  • carbs6g
  • sugars0g
  • fibre1g
  • protein6g
  • salt0.81g
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Ingredients

  • 200g white bread (about 5 thick slices, crusts included)
  • 1 large onion, quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove
  • large handful of parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 450g good quality sausagemeat
  • 2 Cox's apple, cored, peeled and finely chopped
  • 3 celery sticks, strings removed and diced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 100g/4oz pack walnut pieces, chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 1 tsp curry powder
  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • grated zest of 1 lemon and juice of 1⁄2 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 20 rashers rindless streaky bacon

Method

  1. Whizz the bread in a food processor to make crumbs. Tip into a large bowl. Put the onion, garlic and parsley in the processor and whizz until finely chopped. Add the onion mix to the breadcrumbs with all the other ingredients except the bacon. Season generously and squish everything together with your hands until combined.

  2. Set aside about one third of the stuffing for the turkey and divide the rest into 20 pieces. Mould each piece into a little finger-sized sausage, then wrap each one in a rasher of bacon. Put the sausages into a shallow ovenproof dish, ready for roasting (see Citrus & thyme turkey).

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Comments, questions and tips

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Comments (7)

laonie's picture
5

This recipe has a fairly ordinary rating but it turns out it's because most people who raved about it didn't rate it. I made them and have frozen them to thaw & reheat on Christmas Day. I've never served stuffing on the side before, but these look and taste great and I can't wait to see what everyone else thinks. Very effective! Oh, I used macadamias instead of walnuts to add a local twist (I live in Queensland, Aus) added garlic, rosemary and thyme and only used 1 apple because I didn't want it to taste too 'fruity'.

laonie's picture
5

I have made these twice now and will be making them for Christmas 2014, too. I have always hated traditional stuffing, but these are so good I'd happily eat a plate of them entirely on their own. Just bump up the spices, add extra herbs and garlic and use really good quality bread and saugages. Yum!

s12oux's picture

I love different stuffings and this one is fantastic. I made it for the first time this xmas - a week in advance and froze it. Everyone raved about it - and will definitely be doing it again yum yum. Might add some more nuts next time....

getbuzylivin's picture
1

Sorry, this sounded fantastic but the reality was...it wasn't! It was too sweet and I felt it just didn't go well with the turkey on Christmas Day...there was absolutely loads left (and we were feeding 9 people!!) so that speaks volumes...won't be making again.

missshiraz's picture
5

This stuffing is absolutely amazing! I made this last Christmas Eve for Christmas Day dinner (for us, my parents, my sisters and their partners) to have with our Cockerel and everybody had atleast three helpings. I decided to make it again on New Years Day for the In-Laws - i was rather unsure as my mother in-laws husband is not easy to please, but he ended up taking another batch home with him for sandwiches. I make it using our local butchers award winning sausages which are very peppery (and divine!). I've been asked to whizz some up for my Mother in Law and my sister to take to her mother in-laws for Christmas day and it's a definate for our Cockerel again this year. I've made a few batches throughout the year and frozen them. This is simply the best stuffing you'll ever make!

kbouchard's picture

Really nice and tasty - recipe makes loads and it froze really well!

humamubarak's picture

its too good just like bbc good food
i loved it

Questions (2)

littlenanny's picture

Do you freeze before or after cooking?

littlenanny's picture

For freezing this cooked item, can you freeze with the cooked bacon wrapped around it or just the stuffing

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