The best part of Christmas for me isn't the presents, it's the stuffing. None of your packet mixes (shudder) or ready-made posh stuff for me - I like to make mine from scratch and bake it in the oven. It tastes phenomenally good and much better than anything you can buy in a shop.
It's also great as a mini canape - just roll the mixture into small balls and bake in the oven : the perfect bite-sized party snack.
I use a mix of fresh herbs which grow in pots on my windowsill - you can change them to suit your own personal taste : add oregano, basil & crushed fennel seeds for a gorgeous Italian stuffing, or go fruity with chopped apricots and rosemary. I've also stopped adding salt to the mix (as a gesture to The Hubs' reduced-salt diet) and there is absolutely no reduction in taste!
Simple Pork, Onion & Herb Baked Stuffing
450g Pork Sausagemeat
2 large Onions, finely chopped
1 large stick of Celery, finely chopped
100g fresh Breadcrumbs
1 tbsp chopped Parsley
1 tbsp chopped Sage
1 tbsp chopped Thyme
Lots of freshly ground Pepper
Preheat your oven to 200c/Gas Mark 6
Mix all of your ingredients together in a large bowl, making sure the mixture is well combined.
Now pat into a lined baking tin (use greaseproof or baking paper) & bake for about 40 minutes until golden brown on top. You can use a loaf tin or a square tin - it all depends on your preference. If you want to make canapes, bake for about 15 minutes on a baking sheet.
This is absolutely delicious either hot or cold. I tend to steal bits straight from the oven and then organise a commando raid on the cold leftovers too...
i love this recipe, thanks for sharing this.
ReplyDeleteSimon