This post has me seriously obsessed with stuffing balls. (LOL) That Ben Tish number with the wild rice is particularly calling to me! I'm going to sample a few of these recipes. What a great idea for savour party nibbles!
Glad you gave a mention of cornbread "dressing", my preferred bread product for stuffing. Also a fan of wild rice stuffing with lots of mushrooms and celery - I'd leave out the fruit, though, preferring to get my fruit quotient via cranberry chutney (not the stuff out of a can - we make a whole cranberry "sauce" with orange and apple - as good with a cheeseboard as it is with a turkey!).
My favourite stuffing is still the one my mum used to make, and which I also make because there'd be a riot on Christmas Day if I didn't. It contains sausagemeat, bacon, chicken livers, bread, eggs, milk, a healthy amount of paprika, and parsley as well as a vast amount of butter. It's indulgent and wonderful and I always make more than we'll need on the day because it's great for stuffing jacket potatoes or stuffed peppers, and it's amazing in a toasted cheese sandwich. It also freezes very well.
1kg coarse pork sausage meat, 4 slices slightly stale sourdough in food processor to make chunks not crumbs, oil & butter for frying sliced onions with diced Cox’ apples and plenty of fresh sage mixed in at the end. All well seasoned and mixed together with an egg and loosely put in a baking tray. Lift bits off the top a little with a fork to encourage crispy bits. Bake uncovered with the bird for 1hr. Great on the day but superlative the next day sliced in a butty with leftover bird and cranberry sauce 🤤
This post has me seriously obsessed with stuffing balls. (LOL) That Ben Tish number with the wild rice is particularly calling to me! I'm going to sample a few of these recipes. What a great idea for savour party nibbles!
Glad you gave a mention of cornbread "dressing", my preferred bread product for stuffing. Also a fan of wild rice stuffing with lots of mushrooms and celery - I'd leave out the fruit, though, preferring to get my fruit quotient via cranberry chutney (not the stuff out of a can - we make a whole cranberry "sauce" with orange and apple - as good with a cheeseboard as it is with a turkey!).
My favourite stuffing is still the one my mum used to make, and which I also make because there'd be a riot on Christmas Day if I didn't. It contains sausagemeat, bacon, chicken livers, bread, eggs, milk, a healthy amount of paprika, and parsley as well as a vast amount of butter. It's indulgent and wonderful and I always make more than we'll need on the day because it's great for stuffing jacket potatoes or stuffed peppers, and it's amazing in a toasted cheese sandwich. It also freezes very well.
1kg coarse pork sausage meat, 4 slices slightly stale sourdough in food processor to make chunks not crumbs, oil & butter for frying sliced onions with diced Cox’ apples and plenty of fresh sage mixed in at the end. All well seasoned and mixed together with an egg and loosely put in a baking tray. Lift bits off the top a little with a fork to encourage crispy bits. Bake uncovered with the bird for 1hr. Great on the day but superlative the next day sliced in a butty with leftover bird and cranberry sauce 🤤