Whats the best recipe 4 a tasty stuffing?

Answer 1

Presumably you mean for a turkey etc.!!!
One pound of pork sausage meat, one packet of Paxo sage and onion mix, one beaten egg. Combine all these ingredients and place in the turkey, goose or whatever you are having.
It's delicious and I have used this recipe since 1971 without complaint.
Happy Christmas.

Answer 2

You are a laugh...
Agree with the Meat and Two Veg thing or what about a Pork Sword or simply hide a sausage as they all should taste good stuffed in, but for great stuffing best leave both veg out ...

Hey Always laughing!!! Poor old "ladyfromd and Baps" !!
LOL, LOL, L everything OFF!
Cheers

Answer 3

Try these very nice
pork, sage and onion stuffing:
2 lb (900 g) good-quality pork sausagemeat or finely minced pure pork
1 heaped dessertspoon dried sage
1 large onion, grated or very finely chopped
4 heaped tablespoons white breadcrumbs
1 egg, beaten (optional)
salt and freshly milled black pepper

combine the breadcrumbs with the onion and sage in a large mixing bowl, then stir in a little boiling water and mix thoroughly. Next work the sausagemeat or minced pork and egg, if using, into this mixture and season with salt and pepper. Leave the stuffing covered in a cool place

OR Rice stuffing with greens, pancetta and pecans
Ingredients
1.4 litres/2½ pints chicken stock
1 bay leaf
1 sprig thyme
115g/4oz wild rice
115g/4oz easy-cook long-grain rice
55g/2oz unsalted butter
225g/8oz pancetta or smoked streaky bacon, roughly chopped
2 onions, finely chopped
3 sticks celery, finely chopped
½ savoy cabbage, chopped
2 tbsp finely chopped marjoram
1 X 85g/3oz packet sage and onion stuffing, made according to packet instructions
115g/4oz pecans, chopped
salt and freshly ground black pepper
3 eggs, beaten

Method
1. Bring 850ml/1½ pints of the stock, the bay leaf and thyme to the boil.
2. Fold in the wild rice, reduce the heat, cover and cook for 30 minutes. Add the long-grain rice and cook for a further 12 minutes.
3. Drain and transfer the rice to a large bowl, discarding the bay leaf and thyme.
4. Melt the butter in a large pan, add the pancetta, onion, and celery, and cook over a medium heat for eight minutes until the onions have softened but not browned.
5. Add the cabbage and marjoram and cook for five minutes, stirring regularly.
6. Add this mixture to the rice, along with the sage and onion stuffing, pecans, salt, and plenty of ground black pepper. Finally fold in the beaten eggs.
7. Beat well with a wooden spoon to combine all the ingredients.
8. Butter a large baking dish, fold the remaining chicken stock into the stuffing and place in the baking dish.
9. Cover with buttered foil and bake in a hot oven at 200C/400F/Gas 6 for 30 minutes, either beforehand or while the turkey is resting.

OR Chicken roast with lemon-herb stuffing
Ingredients
8 chicken thighs
4 carrots, cut into chunks
2 tbsp oil
1 tbsp fresh rosemary or 2tsp dried
4 potatoes, cut into wedges
1 tbsp plain flour
425ml/¾pt chicken stock (from a cube)
1 tsp tomato purée
For the stuffing:
1 large onion, chopped
25g/1oz butter
200g/8oz fresh white breadcrumbs
1 lemon, zest only, grated
2 tsp dried thyme
1 egg, beaten

Method
1. Preheat the oven to 200C/400F/Gas 6. Put the chicken and carrots in a roasting tin, pour over half the oil and toss. Scatter over the rosemary. Put the potatoes in a smaller tin and toss in remaining oil. Bake the chicken and potatoes for 10 minutes.
2. Fry the onion in the butter for 5 minutes to soften. Mix in the crumbs, zest, thyme, parsley and egg. Season. Shape into eight balls and put amongst the chicken and carrots after 10 minutes cooking. Bake for 1 hour until cooked and golden.
3. Remove everything from the tins and keep warm. Pour off excess fat from the chicken tin, leaving a few tbsp of juices. Stir in the flour, cook for a couple of minutes over a high heat until golden. Pour in the stock slowly, stirring. Stir in the purée and cook, stirring, until thickened and smooth.

Answer 4

i take one loaf of bread pinch into about 1/2 inch peices and let stand over night then add copped onions and celery and about 1 teaspoon sage and 1/2 teas salt and pepper and garlic salt then 1/4 cup butter then when your broth is ready pour to moisten and bake in 350 oven til brown you can also use chicken broth

Answer 5

Take meat and two veg. Whip into a frenzy. Add contents to a box. lie back and relax. Enjoy the stuffing. Have ciggarette.

Answer 6

Clementine wedges, prunes and button mushrooms, salt and pepper. Easy and tasty.

Answer 7

That rare bacon cut, a pork sword, and some nuts normally work well.

Answer 8

Manmeat with organzola. The by product of this is called shedam.

Answer 9

Bollox!! Robster beat me to it!

Answer 10

Meat and two veg