For this christmas i want to make some traditional english stuffings any ideas where to find these recipes?

Answer 1

Here is one:

Yield: Makes enough to stuff a 16-pound turkey.

* 4 stalks celery, with leaves, thinly sliced
* 2 medium onions, finely chopped
* 1/2 pound fresh mushrooms, broken or sliced into medium-size pieces
* 1/4 pound butter
* 8 to 10 fresh chestnuts, boiled 10 minutes, then peeled and chopped
* 1/4 pound (3 to 4 links) maple-flavored sausage, casing removed, cooked, drained, and crumbled (optional)
* 1/2 pint freshly poached oysters, coarsely chopped
* 1/4 cup oyster broth
* 1 or 2 tablespoons of sage, depending on your taste
* salt and pepper to taste
* 12 cups 2-day-old bread, crumbled into medium-fine pieces
* 4 cups water, approximately

1. Saute celery, onion, and mushrooms in butter until softened. Stir in chestnuts and cook another 1 or 2 minutes.

2. Combine the sauteed mixture with everything else except water, then slowly add water until bread is thoroughly saturated. Mix together with your hands for at least 2 minutes, squeezing to form a heavy, thick consistency. Stuffing should be pasty, not crumbly.

3. Refrigerate promptly and age at least 12 hours, tossing with a fork as often as possible before use.


Find more at a UK based recipe site like:

http://www.bbc.co.uk/food/recipes/

Answer 2

Sausage Stuffing
rec.food.cooking/Stephen & Patt Bothel (2001)

This recipe is on its third generation, and we always get rave reviews

2 rolls Jones sausage
3 large onions, chopped
4 large stalks celery chopped
2 bags stuffing cubes with spices
1-2 tablespoons Bell's Seasoning (depends on taste preference)
water or chicken stock

Brown the sausage well and drain. Add the celery and onions and sauté with the sausage until they are softened. Cover with water or chicken stock (I usually use the water, the sausage has enough flavor). This will make it very soupy. That is OK. Add the Bell's seasoning and mix very thoroughly.

When mixture just comes to a boil, remove from heat and add the stuffing cubes until a soft stuffing consistency is achieved. It will firm up more when baked, so be careful not to make it too dry. Stuff bird and bake any additional stuffing for 45 minutes at 350. Be sure and cover the baking dish with foil until the last 10 minutes or so.rec.food.cooking/Gloria Puester (2001)
I make almost the same stuffing, with Jimmy Dean HOT sausage, and add:

sauteed mushrooms
pecans or chestnuts
chopped apple

Everyone loves it.

Answer 3

Delia Smith's Christmas book has great stuffing recipes..
Apple Stuffing, Eighteenth-century chestnut stuffing, Forcemeat stuffing, Juniper stuffing, Potato,sage and apple stuffing, Traditional pork,sage and onion stuffing.Its the BBC book that went with the series I think there is a video that goes with it too. Merry Christmas!

Answer 4

Yield: Makes enough to stuff a 16-pound turkey.

4 stalks celery, with leaves, thinly sliced
2 medium onions, finely chopped
1/2 pound fresh mushrooms, broken or sliced into medium-size pieces
1/4 pound butter
8 to 10 fresh chestnuts, boiled 10 minutes, then peeled and chopped
1/4 pound (3 to 4 links) maple-flavored sausage, casing removed, cooked, drained, and crumbled (optional)
1/2 pint freshly poached oysters, coarsely chopped
1/4 cup oyster broth
1 or 2 tablespoons of sage, depending on your taste
salt and pepper to taste
12 cups 2-day-old bread, crumbled into medium-fine pieces
4 cups water, approximately
1. Saute celery, onion, and mushrooms in butter until softened. Stir in chestnuts and cook another 1 or 2 minutes.


2. Combine the sauteed mixture with everything else except water, then slowly add water until bread is thoroughly saturated. Mix together with your hands for at least 2 minutes, squeezing to form a heavy, thick consistency. Stuffing should be pasty, not crumbly.


3. Refrigerate promptly and age at least 12 hours, tossing with a fork as often as possible before use.

Answer 5

Mrs Beeton's Cookbook

Answer 6

Everything you need to know about traditional English holiday meals: see link below

Answer 7

Paxo is traditional english stuffing, I still remember the corny adverts for it :)

Answer 8

England.

Answer 9

My cousin added sauteed onion and celery to store bought Stove Top Stuffing and it was pretty good.

Answer 10

it depends what u want to use chicken or turkey!! The best i find is the ones from the shops that u make urself

try hueys website that is good... or try it on google or a library