So it’s the last day of 2014 – I can’t believe how quickly this year has passed. For my last post of the year, I thought I’d share this spectacular stuffing recipe with you for your next Christmas dinner – it’s my brother Ray’s creation. For our family Christmas everyone has their part to play in the food preparation and Ray’s in charge of turkeys, stuffing and gravy.
His stuffing is legendary and a real labour of love. I haven’t given exact quantities for everything as you can experiment with the ingredients to design your own personalised stuffing. This made enough to stuff two large turkeys with some left over.
3 packets of streaky bacon, chopped
4 onions, chopped
1 small pack of mushrooms, chopped
2 red peppers, chopped
2 yellow peppers, chopped
A mix of dried apricots, peaches and cranberries
1 cup of ginger
1 cup of garlic
2 handfuls of fresh coriander
2 handfuls of fresh basil
2 fresh peaches, chopped
500g pork sausages, meat taken out of the skin
6 eggs, beaten
2 cups mixed nuts
Fry the ginger, garlic and onion in olive oil until softened. Set aside.
Fry the bacon, set aside.
Fry the peppers and mushrooms, set aside.
Mix all the cooked ingredients together. Add all the rest of the ingredients and stir well.
If you want thicker stuffing, leave it like this and stuff your turkey or chicken now.
We blend it all together for a much smoother mix.
Do you have any special Christmas recipes? I’d love to hear about them.
