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Stuffing Recipes for Christmas Turkey

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Below are four stuffing recipes suitable for serving with your turkey at Christmas, thanksgiving or any other time of year. They work equally well with chicken, goose and other poultry. For lots more stuffing recipes click here.

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All of the recipes below can be used to stuff the neck end of the turkey or baked separately in a well greased shallow baking tin for about 20 minutes at 200C, 400F, gas Mark 6.

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Sage and Onion Stuffingï¿½
ï¿½ï¿½HTï¿½ ACC ï¿½ï¿½ Britishï¿½ï¿½ 20minsï¿½

Serves 4ï¿½ï¿½ï¿½ orï¿½ï¿½ stuffs the neck end of a 2.7kg/ 6 lb turkey

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Hotï¿½ Vegetarianï¿½ Herbsï¿½ Vegetablesï¿½ Stuffingsï¿½ï¿½ï¿½Britainï¿½ Europe

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Ingredients

2 Large Onions, chopped

25g/1oz Butter

175g/6oz Fresh White Breadcrumbs

2 level teasp Dried Sage

Salt and Pepper

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Instructions

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1. Place the onions in a pan of cold water. Bring to the boil then cook for 10 minutes, until tender. Drain well.

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2. Place all the ingredients in a large bowl and mix thoroughly.

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Traditionally used to stuff Turkey, duck, goose and pork at Christmas and Easter.

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Cranberry Pecan Stuffing ï¿½ ï¿½Vegï¿½ HTï¿½ ACCï¿½ 45mins
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Serves 6-8ï¿½ï¿½ï¿½ orï¿½ï¿½ stuffs the neck end of a 5.4kg/ 12 lb Turkey

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Hotï¿½ Vegetarianï¿½ Vegetablesï¿½ Fruitï¿½ Nutsï¿½ Herbsï¿½ Accompanimentï¿½ Stuffingsï¿½ Eggless

Ingredients
25g/1oz Butter
1 stick Celery, chopped
1 small Onion, chopped
1 teasp Dried Sage, crushed
1 teasp Dried Thyme
Salt and Black Pepper
200g/7oz White Bread, cubed
50g/2oz Pecan Nuts, chopped
75g/3oz Dried Cranberries
120ml/4fl.oz. Vegetable or Chicken Stock

Instructions

1. Heat the butter in a small saucepan, add the celery and onion and sautï¿½ for 3-5 minutes until just tender, stirring from time to time.

2. Remove from heat then stir in the sage, thyme, salt and pepper.

3. Place the bread cubes in a large mixing bowl together with the celery mixture, pecans, cranberries and stock, mixing well to moisten.

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Celery Stuffing for Turkey
ï¿½ Vegï¿½ HTï¿½ ACC ï¿½ 20mins

Serves 4ï¿½ï¿½ï¿½ orï¿½ï¿½ stuffs the neck end of a 2.7kg/ 6 lb turkey

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Hot ï¿½ Vegetarianï¿½ Vegetablesï¿½ Herbsï¿½ Accompanimentï¿½ Stuffingsï¿½ï¿½

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Ingredients

4 Large Sticks Celery

Grated rind and juice of ï¿½ a Lemon

175g/6oz Fresh Breadcrumbs

1 Egg

50g/2oz Butter, melted

2 teasp Fresh Parsley, chopped

1 tbsp Grated Onion

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Instructions

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1. Cut the celery into chunks and place in a saucepan with enough water to cover. Bring to the boil and cook for 10 minutes or until tender. Drain and finely chop.

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2. Place all the ingredients in a large mixing bowl and blend well adding a little of the celery stock to moisten if necessary.

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Raisin and Walnut Stuffing for Poultryï¿½
ï¿½ HT ACC 15mins

Serves 4ï¿½ï¿½ï¿½ orï¿½ï¿½ stuffs the neck end of a 2.7kg/ 6 lb turkey

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Hotï¿½ Vegetarianï¿½ Nutsï¿½ Dried Fruitï¿½ Herbsï¿½ Accompanimentï¿½ Stuffingsï¿½ï¿½ï¿½ï¿½

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Ingredients:

50g/2oz Raisins

Water

1 Egg, beaten

50g/2oz Chopped Walnuts

2 teasp Fresh Parsley, chopped

100g/4oz Fresh White Breadcrumbs

50g/2oz Butter, melted

ï¿½ teasp Ground Cinnamon

Salt and Black Pepper

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Instructions

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1. Place the raisins in a small pan and cover with water. Bring to the boil then simmer for 5 minutes. Drain well.

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2. Place all the ingredients in a large mixing bowl and blend together well.

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