Ingredients:
150ml (¼pt) mil
6 clove
1 bayleaf
1 medium onion, chopped
450g (1lb) sausagemeat
125g (4oz) mushrooms, chopped
125g (4oz) fresh white breadcrumbs
1tbsp fresh sage, finely chopped (2tsp dried sage)
egg, separated
Put milk into saucepan with cloves, bayleaf and chopped onion. Bring to boil and remove from heat. Allow to stand for 10 minutes. Remove cloves and bayleaf. Meanwhile, break up sausagemeat and fry gently without adding any fat. Remove to a mixing bowl when golden brown and cooked through, leaving fat from sausagemeat in pan. Fry mushrooms very gently in the remaining fat, then add to bowl.
Add breadcrumbs and herbs to sausagemeat and mushroom mixture. Stir in milk and onion mixture. Add egg yolk and thoroughly combine all ingredients together. Leave for at least an hour in cold place. To help keep the stuffing light and moist fold in a stiffly beaten egg white just before using.
Ingredients:
125g (4oz) smoked bacon
50g (2oz) butter
1 medium onion, chopped
1 tbsp fresh lemon thyme and basil, chopped
1 tbsp fresh parsley, chopped
125g (4oz) shredded suet
225g (8oz) fresh white breadcrumbs
Salt and freshly milled black pepper
1 beaten egg
Cut bacon rashers (after de-rinding) into strips and fry these in butter until golden brown. Add chopped onion and fry until soft and transparent. Mix herbs together with suet and breadcrumbs in a basin. Add contents of pan to the basin, season well and bind with the beaten egg.
Ingredients:
12 chestnuts (or skinned chestnuts if you can get them - saves time)
Stock
25g (1oz) butter
1 turkey liver, chopped
125g (4oz) fresh white breadcrumbs
3 inner celery sticks, chopped
150ml (¼pt) milk
4 sprigs fresh parsley, chopped
Salt and freshly milled black pepper
Make a slit in chestnuts, cover with boiling water for 10 minutes, and remove outer and inner skins. Put skinned chestnuts in a pan with stock to cover, bring to boil and simmer until tender, about 30 minutes.
Melt butter and fry turkey liver. Mix this with breadcrumbs, celery, milk and the roughly chopped chestnuts. Stir in parsley and season to taste
Ingredients:
225g (8oz) fresh or frozen cranberrie
Grated rind and juice of 1 orange
150ml (¼pt) water
125g (4oz) sugar
1 tbsp port
Place cranberries in a pan with all other ingredients. Bring to the boil slowly. Simmer uncovered until tender, about 10 minutes, bruising cranberries with a wooden spoon. Pour into a jar or container, cool, cover and store in fridge for up to a week. Reheat and serve.
Ingredients:
1 large onion
Freshly grated nutmeg
1 bay leaf
4 black peppercorns
570ml (1pt) milk
50g (2oz) butter
2 tbsp cream
Salt and freshly milled black pepper
Cut onion in half and place in pan with nutmeg, bay leaf, peppercorns with milk. Bring up to the boil. Take off the heat, cover and leave to infuse for 1-2 hours. When ready take out the onion, bay leaf and peppercorns and put to one side. Stir in the breadcrumbs, add butter and seasoning. Leave the saucepan on a very low heat, stirring now and then, until the breadcrumbs have absorbed the milk, approx 15 minutes.
