can anyone give me the recipe for stuffing?

Answer 1

Classic Sage and onion stuffing

The original stuffing - cook a little tray of it on the side for any vegetarian guests.

Serves 8

2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
4 slices white bread - about 125g
2 tbsp chopped fresh parsley
1 tbsp chopped fresh sage
grated rind of 1 large lemon
1 egg yolk
salt and freshly ground black pepper

Heat the oil in a pan and cook the onion and garlic for 5 minutes until softened then transfer to a bowl.

Cut the crusts from the bread then tear into small pieces. Stir into the onion with the parsley, sage, lemon rind and egg yolk and plenty of salt and pepper. Use to stuff the turkey or spoon into a small square baking tin and cook at 200C/Gas 6 for 30 minutes until golden.

Answer 2

OK here it is,Ive been making this for alot of years.
1 Use a large bowl
2 crumble some bread into the bowl and
some Paxo stuffing,and mix in a few
drops of boiling water,only dampen it and
mix together.
3 Dice up an onion small and mix in the
mixture.
4 Put on the stove a frying pan and put some
oil in it untill it goes smoky, then put it in the
mixture and mix it all together.
5 You can put the stuffing in a chicken or on
a oven proof plate and bake it untill brown
and crispy.add salt & pepper to mixture.
You can make as little or a large amount if
you want,

Hope this as been a help to you,its been
in the family for years.

Answer 3

Hi :)
I make my stuffing from scratch.
First , when the turkey has thawed ... I put the giblets and neck in a medium size pot and fill it with water, then I add one whole chopped onion, 1 stalk of celery , 2 cloves of fresh, squashed garlic and let this come to a boil, then reduce heat to simmer , until you get a nice broth.
Second, I melt approximately, 2 tbsp of butter in a frypan, add 1 diced onion and 1 stalk of celery, diced. Fry gently , until softened.
Third, cut approximately, one whole loaf of white bread, into small cubes. Put into a large bowl. Add the sauteed onion and celery. Season with salt, pepper and sage or poultry seasoning. Add approximately 1 cup of the broth to moisten the bread cubes. More, if you feel the bread cubes look too dry. Stuff the turkey cavities. Use the ends of the loaf of bread, to cover the surface of the stuffing so it doesn't dry out during roasting.
Good luck...:))))

Answer 4

Try this one, - it's nothing short of fab!

New England Stuffing

1 pound spicy Italian sausage, casings removed
1/4 cup unsalted butter
2 large onions, chopped
2 cups chopped celery
1 (8 ounce) jar steamed or roasted chestnuts, chopped
1/4 cup chopped parsley
1 tablespoon poultry seasoning.
22 ounces oyster crackers, lightly crushed
1 1/2 cups chicken stock
1 egg

In a medium skillet, cook sausage until cooked through, crumbling as you cook. Transfer to a bowl. Add butter to the skillet and melt over medium heat. Add onions and celery. Sauté until tender (app. 6 minutes). Mix in chestnuts, parsley and 1 tablespoon poultry seasoning. Add to sausages and mix in crackers. Put the mix into the turkey/goose/duck.

To remaining stuffing, mix in chicken stock, egg and 2 tablespoons melted butter. Cover and refrigerate. Bake at 350 degrees F for the last 40 minutes of the turkey’s cooking time.

Answer 5

Follow what Richard B said that is a very traditional recipe for stuffing and it is absoloutely excellent when done properly with good ingredients and good gravy mmmm, i'm hungry now!

Answer 6

Trot off down to the supermarket and look for Paxo on the shelves-- easy to make-- just as water as directed and 20--25 minutes in the oven to crisp it up. delicious :o)

Answer 7

Try the BBC website, they have recipes for everything

Answer 8

i take it you mean like sage and onion type stuffing.
buy a packet that only needs water added. its easier.

Answer 9

could you not have refrased that one babe ? why not just go out and buy a packet.