I’d love some home made stuffing recipes please.

If you have Turkey giblets - try the Delia 18th century stuffing.

I always make my own stuffing, and do various recipes.

Ooh just looked that up, looks delicious!

Thank you Whitewavemark2

Finely chopped onion (half)
Breadcrumbs fresh or panko one mug
Garlic powder half a teaspoon
Dried cranberries chopped fine one tablespoon (or apple sauce from jar or cranberry sauce)
Finely chopped nuts any or packet cooked chestnuts one tablespoon chopped
Dried herbs any you like one teaspoon
Salt and pepper to your taste

Adjust amounts of ingredients to what you require

Lightly fry onion do not burn add other ingredients put in a bowl add some warm water mix together.
Put in a buttered oven dish and place in oven for about fifteen mins while making dinner. If it drys up a bit add some fat from the meat tin butter or spread to you have to a nice consistency.

No recipe as such, I just squish the sausagemeat out of best quality fat sausages, fry some finely chopped onion gently in butter, make breadcrumbs in the blender (maybe 6 standard slices to 4 sausages), chop some fresh sage leaves finely, mix all together with salt and pepper and an egg to bind.
I make it in advance and freeze.

I’m curious to know which is more popular, sage and onion or parsley and thyme?

Depends what bird you have - I would never have sage and onion with chicken or turkey.

It’s for my turkey, I was just wondering which of the two are more popular with the grans. I stuffed a chicken last week with sage and onion and it was very tasty but I think parsley and thyme is more traditional.

This link includes Mary Berry's apricot and chestnut stuffing which was shown on TV last week. I thought I might try it but haven't done so yet.
www.realitytitbit.com/bbc/mary-berrys-ultimate-christmas-recipes-twice-cooked-roasties-and-apricot-stuffing

Thank you everyone!

GrannySomerset

Depends what bird you have - I would never have sage and onion with chicken or turkey.

We always have sage, onion and sausagemeat with turkey!

I’ve made others before, inc. chestnut, but didn’t like any of them as much.

Witzend - I was brainwashed by my dear MiL who was very firm about what went with what, but I do actually think you should do what suits you. Too late for me to change the habits of sixty years!

My friend uses haggis and walnuts, with a few cranberries.

Mine is made with sausage meat, finely chopped onions, fresh sage/thyme/rosemary, a packet of fried stuffing mix and green tomato chutney, good bit of ground pepper.

Not fried, dried!

We like dried sage and onion packet mix and sausage meat with lots of pepper.

I do traditional forcemeat breadcrumbs parsley lemon rind a bit of suet mix with beaten egg. ( I also make into little balls and fry or bake in Oven or wrap in bacon and bake instead of pigs in blankets. ) Not keen on sausagemeat stuffing given all the other meat going on

I make Delilah American and the traditional chestnut one. Thryre easy and taste great

I make easy tin baked bread dressing (not sausage, bird, or roast). Tasty, fast, economical

Chopped onion, celery, sage, rosemary - simmered in veg broth. Pour over dried baguette cubes (I bake and dry the baguettes day prior).

Bake until crispy at edges and done in center.

Does anyone have the “Farmhouse Kitchen”recipe for a simple lemon stuffing I think it was by Dorothy Sleightholme

Does anyone have the lemon stuffing recipe from
“Farmhouse Kitchen” maybe book 2? Thanks

We are having pheasant today.

DH makes a stuffing very similar to what my mum did.

White bread broken up into bits, chopped onion, egg, parsley, black pepper, all combined together and cooked in the side of the casserole with the pheasant, sort of nestling in the stock/gravy.

It’s lovely.

Makes me feel like a child again. He does it much better than I do.

I use sausagemeat mixed with finely chopped onion (raw), breadcrumbs, dried cranberries, chopped cooked chestnuts (these days I buy the ready cooked packs), mixed herbs and lots of black pepper. I just mix it all together and cook, either formed into balls or as a loaf. I never stuff a bird in case it doesn't cook through.

Mine is a stuffing that was is the Daily Mirror about 40 years ago. I fry bacon lardons then in the fat cook a chopped onion, add to sausage meat with a chopped eating apple, dried sage, lots of pepper and 2 teaspoons of mustard. Cook for 30isb minutes.

I buy sausage meat.add breadcrumbs, chopped onions I half the mixture and add either apple and chopped chestnuts, to one half and cranberries to the other. I also buy paxo stuffing for our vegan daughter, and add the cranberries or chestnut to that,,,I put the dried cranberries in a bowl of boiling water, to let them plump up before I add them ..