Stuffing

Phil Vickery

I know it sounds odd but it works. I sometimes use left-over cake; any fruit cake will do. Plus, I always make plenty of stuffing either in or out the bird. Its great in sandwiches with cranberry sauce, bubble and squeak or in a pie or soup so don’t skimp.

Ingredients
2 tbsp vegetable oil
2 small onions, peeled and finely chopped
1 tsp allspice
3 cloves of garlic, peeled and chopped
500g good quality sausage meat
250g finely chopped chicken livers
200g Christmas cake chopped crumbled
about 8 tbsp natural dried breadcrumbs
2 whole medium eggs
150g semi dried cranberries
salt and freshly milled black pepper

Method
Heat the oil in a saucepan, add the onions, allspice and garlic and cook for a few minutes until soft and translucent.
Add the sausage meat and livers and stir well.
Just break down the sausage meat but do not actually cook it through.
Then cool slightly, add enough bread crumbs to stiffen up the mixture, but remember that they will continue to thicken as they reconstitute themselves so take care not to add too many.
Stir in the whole eggs and cranberries and beat the whole mixture well.
Finally add the Christmas cake and some salt and pepper.
Stuff the bird when required or bake separately.

A lovely recipe, try it

as its Christmas

Warning for OY

Sprout stuffing

2 cups of mashed sprouts (you can boil or steam the sprouts and then mash them with a fork or a potato masher)
1/4 cup of butter
1 onion, diced
2 cloves of garlic, minced
2 teaspoons of dried sage
1 teaspoon of salt
1/2 teaspoon of black pepper
2 eggs, beaten
1/4 cup of chicken broth (or more if needed)
Directions:

Preheat oven to 375°F and grease a 9x13 inch baking dish.
In a large skillet, melt the butter over medium-high heat. Add the onion, garlic, sage, salt, and pepper and cook, stirring occasionally, for 15 minutes or until the onion is soft and golden.
In a large bowl, combine the mashed sprouts and the eggs. Stir in the onion mixture and mix well.
Transfer the stuffing to the prepared baking dish and spread it evenly. Drizzle some chicken broth over the top to moisten the stuffing. You can use more or less broth depending on how wet or dry you like your stuffing.
Bake for 25 minutes or until golden and crisp on top.
Enjoy your sage and onion stuffing with mashed sprouts