Sage, onion, sausage and chestnut stuffing for your Christmas dinner. Sweat the onion in the oil, until soft but not coloured. Mix together the onion, sage and breadcrumbs and season well. Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls.. Its not hard to make Sage, onion, sausage and chestnut stuffing for your Christmas dinner for my son.
Sage, onion, sausage and chestnut stuffing for your Christmas dinner
You can also make it while you prep and make all the other dishes for your roast dinner. This is a really good recipe for sage and onion stuffing, which I have been making for years. Mary Berry's recipe for sausages wrapped in – Christmas cooking tips/advice from the Bake Off star. You can simply cook Sage, onion, sausage and chestnut stuffing for your Christmas dinner by following 9 ingredients and 10 steps. Here is how you can easily cook it.
Ingredients of Sage, onion, sausage and chestnut stuffing for your Christmas dinner
|You need 210 of x g sage and onion stuffing mix (or dry bread crumb).|
|It’s 425 ml of boiling water.|
|About 1 of x large white onion.|
|It’s 2 of x apples grated.|
|It’s 1 of x small bunch sage (or other herb of your choice).|
|You need 440 of x g sausage meat.|
|Take 40 of x g butter.|
|Approximately 200 of x g chestnuts.|
|Prepare to taste of salt and pepper.|
The classic Christmas stuffing for the traditionalists among us. Mary Berry has gathered together her festive recipes and a few snippets of wisdom she has gained over the years to make your Christmas cooking easier and less stressful. A spin on the classic Christmas side dish, this stuffing swaps in red onions, toasted walnuts & lemon. Head to Tesco Real Food for more stuffing recipes.
Sage, onion, sausage and chestnut stuffing for your Christmas dinner cooking step by step
|Add boiling water to stuffing mixture and stir, while this mixture cools and thickens chop the onion..|
|Sweat onions but don't brown then add to the bread mixture and stir.|
|If using sausages score and remove the skin, pick the sage leaves and then chop..|
|Combine sage with stuffing mix, grate the apple and add that, mix.|
|Add the sausage and mix followed by the chestnuts.|
|Season with salt and pepper then form into a baking dish.|
|Or you can form a large log shape on greased baking parchment and roll like a Christmas cracker then surround with a couple of layers of tin foil..|
|Form the log tight, garnish the top of the stuffing with some extra sage leaves or cranberries for example, drizzle with olive oil and bake at 190c for about 30 minutes. In the last image you can see the oven dish stuffing with a lovely golden crust.|
|The log stuffing should be made a day or 2 ahead of time so that you can unwrap it when cold and carve, just make sure the slices are at least a couple of cm thickness.|
|Arrange slices of stuffing on a baking tray and re-heat until nice and toasty, the 2nd image shows the sliced stuffing and the 3rd image shows the oven dish stuffing https://www.youtube.com/watch?v=tEHlNwpbZG4.|
Tip the onion into a mixing bowl and stir in the sage, breadcrumbs, walnuts and lemon zest. Then add the beaten egg, stirring lightly but thoroughly. For a Christmas twist, try adding a handful of chopped cooked chestnuts and dried cranberries along with the sausagemeat. I absolutely love stuffing, Christmas lunch/dinner is not complete without stuffing. It goes perfectly with Duck, Chicken or traditional Turkey.