Stuffing Mix
Created | Updated Jan 28, 2002
<GUIDE>
<BODY>
Mum used white bread and so did her Mum, my Nan (God Bless her soul). I never got to meet her. She passed on a couple of months before I was born but then I feel she is watching over me...Merry Christmas Nanny Scott.
Anyway... back to the stuffing (Thanks Nan & Mum) Christmas wouldn't be the same without it...
A large basin...I use a sink basin.
2 Loaves of Wholemeal bread.
3 Large Spanish Onions
2 Boxes of Atora Suet
Sage
Parsley
Garlic Granules
Butter
Salt
Ground Black Pepper.
No offense to Nan & Mum, but the recipe has been changed a little for my own weeknesses, such as Garlic and Black Pepper. Nan & Mum used Ground White...it is milder.
Break the bread into crumb...This is easier if you use a food processor. (Mum did it by hand).
Add the onion and mix through by hand there should be an evenly mixed portion of onions but not over powering. I tend to taste as I go.
Add Salt, pepper, Garlic granules, Sage, Parsley and Suet.
All ingredients should be evenly mixed through but again, not over powering.
Taste as you mix. REMEMBER...ingredients such as Black Pepper will become stronger as it cooks, so will Garlic so don't go mad.
If your stuffing a Turkey stuff the stuffing in as tight as possible. It should feel reasonably hard to the touch, (light press).
If you are cooking the stuffing in a tin...then pack tight, cover the complete tin with tin foil and place in a slightly larger tin with a little water in it. This helps to prevent the stuffing around the edges from burning to a crisp and sticking.
Cook at around 140C - 160C until the stuffing is a golden brown on top.
</BODY>
</GUIDE>
<BODY>
Mum used white bread and so did her Mum, my Nan (God Bless her soul). I never got to meet her. She passed on a couple of months before I was born but then I feel she is watching over me...Merry Christmas Nanny Scott.
Anyway... back to the stuffing (Thanks Nan & Mum) Christmas wouldn't be the same without it...
A large basin...I use a sink basin.
2 Loaves of Wholemeal bread.
3 Large Spanish Onions
2 Boxes of Atora Suet
Sage
Parsley
Garlic Granules
Butter
Salt
Ground Black Pepper.
No offense to Nan & Mum, but the recipe has been changed a little for my own weeknesses, such as Garlic and Black Pepper. Nan & Mum used Ground White...it is milder.
Break the bread into crumb...This is easier if you use a food processor. (Mum did it by hand).
Add the onion and mix through by hand there should be an evenly mixed portion of onions but not over powering. I tend to taste as I go.
Add Salt, pepper, Garlic granules, Sage, Parsley and Suet.
All ingredients should be evenly mixed through but again, not over powering.
Taste as you mix. REMEMBER...ingredients such as Black Pepper will become stronger as it cooks, so will Garlic so don't go mad.
If your stuffing a Turkey stuff the stuffing in as tight as possible. It should feel reasonably hard to the touch, (light press).
If you are cooking the stuffing in a tin...then pack tight, cover the complete tin with tin foil and place in a slightly larger tin with a little water in it. This helps to prevent the stuffing around the edges from burning to a crisp and sticking.
Cook at around 140C - 160C until the stuffing is a golden brown on top.
</BODY>
</GUIDE>
