Stuffing for Christmas turkey
Preferring a more traditional take on the Christmas feast, I make simple yet tasty stuffings featuring conventional flavours. Stuffing of any hue is designed to enhance flavour and so should be well seasoned and textural. One is vegetable-based and the other meat-based. If you are only making one, you can double the quantity. Serves 4
Get ahead
Both stuffings can be made up to 2 days ahead, then covered and chilled. Or make and freeze them up to 2 months ahead and defrost the day before use.
This is an edited extract from The Get-Ahead Christmas Cook: The Indispensable Companion for Effortless Festive Entertaining by Jane Lovett (Headline Home, £28)
Ingredients
For the celery, walnut and apple stuffing
For the sausage meat and chestnut stuffing
For the celery, walnut and apple stuffing
Step 1
Heat the olive oil and butter in a sauté pan. Add the onion, celery and a pinch of salt and pepper, and cook on a low heat for about 15 minutes, stirring occasionally, until soft and just beginning to caramelise. Add the apple and thyme after 10 minutes.
Step 2
Transfer to a heatproof bowl. Stir in the walnuts and breadcrumbs, then leave to cool. Stir in the parsley and season.
For the sausage meat and chestnut stuffing
Step 3
Heat the olive oil in a sauté pan, add the onion and a pinch of salt and pepper, and cook on a low heat for about 15 minutes, stirring occasionally, until soft and just beginning to caramelise. Add the thyme, mace and nutmeg, and cook for a further 1 minute. Set aside to cool.
Step 4
Meanwhile, mix the chopped chestnuts and sausage meat in a bowl, season with black pepper and add the onions when cool. Check the seasoning by frying a speck of the mixture; it may need extra salt depending on the saltiness of the sausage meat.
