Six Sensational Seasonal Stuffings For Turkey


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The Christmas bird is nothing without all the traditional trimmings. Stuffing is very much part of that. Whether you want old fashioned or modern, simple or exotic, our top six tips for your stuffing this year will suit all tastes.

Traditional Sausage Meat Stuffing
This is the favourite stuffing of Christmas for many families. This simple recipe is easy to follow for tasty stuffing.

  • You’ll need about 750g good quality sausage meat. Buy this or make your own by skinning your favourite pork sausages and scraping the meat out into a bowl. We highly recommend visiting our butchers page to order handmade quality sausage meat. Try  Jane Russell’s handmade sausages, M&K Meats, McGraths Butchers  or MJ O'Neill's for full flavoured sausage meat. Or try the ready made flavoursome Christmas sausage meat from Kelly’s of Newport.
  • Pop the sausage meat into a bowl and add one peeled, cored and diced Irish cooking apple.
  • Add 1 peeled and grated onion.
  • Add 2 tbsp finely chopped fresh herbs like parsley and thyme or fresh sage, the grated juice and zest of a lemon and 100g fresh white breadcrumbs. Season with sea salt and freshly ground black pepper.
  • Stir the whole lot together well. Use some to stuff the neck end only of the bird and roll the rest into balls to bake separately. Or pop it all into loaf tin and bake in the oven for about 35 minutes till cooked through, then serve in slices.