Need some stuffing this Christmas!
| Author: Irene Robertson | Published: 19th November 2007 14:15 |
Pork, Lemon and Parsley Stuffing
- 150g minced pork
- 100g fresh brown breadcrumbs
- Grated rind and juice of 1 large lemon
- Large handful of parsley chopped finely
- 100g melted butter
- 1 lightly whisked egg
- Salt and black pepper
Simply mix all the ingredients thoroughly together in a bowl and season well. Either stuff into the neck cavity of the turkey or cook in the oven for about 45 minutes at about 180c.
If you do it in advance it can be frozen which saves time at Christmas
or try this:
Chestnut Stuffing
Ingredients
- 100g/4oz Streaky/Bacon bacon
- 50g/2oz butter
- 1 onion - chopped finely
- Turkey heart and liver (from turkey giblets) - chopped finely
- 250g/10oz chestnut puree
- 1 small tin/tube liver pate
- 3 large garlic cloves or lazy garlic equivalent
- 15ml oregano
- 50g/2oz fresh breadcrumbs
- 1 lightly whisked egg
- black pepper
Method
Cut the rind off the bacon and chop into small cubes. Put the butter in a pan and fry the bacon, the onion, turkey heart and liver for 3-5 minutes. Transfer to a bowl with all the fat, stir in all the other ingredients thoroughly and season well. Fill baking dish with a little of the turkey juices (or other meat juices) and place in the oven for 45 minutes.
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