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Christmas is just a matter of weeks away and for many people the big day will involve cooking Christmas dinner. The traditional festive feast includes turkey, Brussels sprouts, pigs in blankets and stuffing. An expert has shared a simple recipe to make a stuffing that will impress all diners.
While stuffing can be bought pre-made, many will choose to make it from scratch.
There are lots of popular stuffing flavours including sausage stuffing and sage and onion stuffing.
Speaking to Express.co.uk, executive chef at Swan Shakespeare’s Globe Allan Pickett shared a festive update on a classic recipe.
He revealed how to make chestnut and thyme stuffing with little effort.
Chestnut and Thyme Stuffing
500g high quality sausage meat
Two slices of bread
One bunch of thyme picked and chopped
200g peeled chestnuts, roughly chopped
Two large onions, finely diced
50ml of vegetable oil
10g sea salt
Four medium sized eggs
100g chopped dried apple pieces
Budding chefs should heat up the oil in a pan that has a tight fitting lid.
Then, finely chop the onions and sweat with the oil until soft.
Add in the chopped thyme leaves half way through the onions being cooked.
Once they are softened, place the food aside on a tray and leave to cool.
Soak two slices of bread in water before removing them and squeezing out excess water.
Once the onions have cooled, add the remaining ingredients into a large bowl.
Mix all the ingredients evenly by hand to create the stuffing mixture.
Then it is time to roll into stuffing balls that are around 50 grams each.
These can be placed onto a baking tray and cook until they are crispy on the outside and soft and juicy on the inside, which will usually take around 30 to 45 minutes.
Budding chefs can adjust the recipe and add in extra ingredients to taste.
When cooking a Christmas dinner, stuffing can be used for the turkey.
It can also be added to the plate as a filling and tasty side.
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