What an awful word 'stuffing' is – we need to come up with a new one to reflect the fact that stuffing is often cooked seperately but not used to stuff the bird anymore. Just as well it tastes delicous! Fruit and nut stuffing, Rice and Nut stuffing and Oaty Fruity stuffing recipes coming up courtesy of home economist, Freda Molamphy.
Depends on recipe - see instructions below.
Fruit and Nut Stuffing This stuffing is great with roast goose or pork. Serves 6
2 tbsps vegetable oil 200g finely chopped chicken livers 1 finely chopped onion 1 stick chopped celery 1 Granny Smith apple, peeled and chopped ¼ cupful each of chopped brazil nuts, slivered almonds, dried apricots and raisins. 1 tbsp chopped fresh mint 1½ cups stale white breadcrumbs
1. Heat half the oil in a pan and sauté the chicken livers until browned. Remove from the pan and drain well. 2. Add the remaining oil and sauté the vegetables until soft. 3. Add the apple and nuts and stir until the nuts have lightly coloured. 4. Remove the pan from the heat and add the livers, dried fruit, mint and breadcrumbs. 5. Allow to cool fully before using.
Rice and Nut Stuffing An ideal stuffing with Roast Turkey or Goose and is Gluten Free Serves 8
315g cooked brown rice 375g minced pork or sausagemeat 2 tbsps finely chopped parsley 60g toasted flaked almonds Juice of one lemon 125g sultanas 1tsp dried mixed herbs salt and pepper to taste
1. Place all the ingredients in a large bowl and stir until well combined.
Oaty Fruity Stuffing Great if you wish to cook some stuffing separately. Serves 8
500g sausagemeat 1 finely chopped onion 90g medium oatmeal 2 tsps dried mixed herbs 1tbsp apple chutney salt and pepper to season
1. Preheat the oven to 190ºC/375ºF/gas mark 5. 2. Mix the sausagemeat and herbs in a large bowl. Stir in the chutney. 3. Shape into approx 16 small balls. 4. Spread the oats and herbs out on a large plate, roll the stuffing balls in the mixture. 5. Place in and oiled ovenproof dish and bake for 20-25 mins.