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Nutrition: Per serving

  • kcal232
  • fat14g
  • saturates9g
  • carbs21g
  • sugars6g
  • fibre2g
  • protein3g
  • salt0.6g
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Method

  • step 1

    Melt 75g of the butter in a frying pan over a low heat. Add the onions and fry for 6 mins until softened. Add the garlic and cook for 2-3 mins, then add the tomatoes, pepper, thyme and chilli (in one piece), and cook for a further 6-8 mins until softened. Season to taste. Stir through the remaining 25g butter and allow to melt.

  • step 2

    Stir in the breadcrumbs, making sure all the ingredients are fully combined, then mix in the ketchup. Leave to cool. Will keep chilled for up to 24 hrs. Remove the chilli, then use the stuffing to fill the cavity of a turkey or chicken, and roast following pack instructions.

  • step 3

    Alternatively, tip the stuffing into a roasting tray. Heat the oven to 200C/180C fan/gas 6 and cook for 20-25 mins to serve with turkey, chicken, or a vegetarian main.

Recipe from Good Food magazine, Christmas 2020

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Comments, questions and tips (6)

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Overall rating

A star rating of 5 out of 5.6 ratings
skerries avatar

skerries

Very tasty, a real taste of the Caribbean, goes well with any roast

Kate Morris 4

question

can I freeze this ready for the big day?

Anna_Glover

Hi there, you can freeze before baking, and cook from frozen, or defrost, if you're baking on its own (rather than stuffing a bird). Thanks Anna, BBC Good Food Team.

vicmobile01

Amazing! A real taste of Jamaica.

jenandcarl

Absolutely yummy! Really easy to make too. We just baked it on this occasion but will stuff the chicken with it next time. Definitely a new family favourite!

valmobile01ZjzeOWXH

Delicious!

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