Enhance your meals this holiday season with stuffing recipes flavored with everything from smoked bacon to apricots. A good, tasty stuffing packed with flavorsome ingredients and plenty of fresh herbs will always enhance a classic holiday dinner beautifully, but it doesn't have to be just an accompaniment for meat. A stuffing served with a vegetarian main dish will also make for an equally delicious meal.
Herb and Pine Nut Stuffing
Ingredients:
4 oz. butter
1 onion, finely chopped
1 garlic clove, crushed
1 large sprig thyme, leaves only
1 large sprig rosemary, leaves chopped
6 fresh sage leaves, chopped
3 packed cups fresh white breadcrumbs
zest of 1 lemon
1/2 cup pine nuts
salt and pepper
3 tbsp. fresh parsley, chopped
Directions:
1. Melt the butter in a pan and gently saute the onion and garlic until soft. Stir in the herbs and cook for one minute. Then add the breadcrumbs and let them absorb the butter in the pan.
2. Mix in the zest, pine nuts and seasoning, and cook on medium to high heat until the crumbs start to brown and turn crisp.
3. Remove from the heat, stir in the parsley and serve.
Thyme and Parsley Stuffing
Ingredients:
1 large onion, finely chopped
1 stick butter, plus more as needed
3 packed cups fresh white breadcrumbs
2 tsp. lemon thyme leaves
2 tbsp. fresh parsley, chopped
zest of 1 lemon
salt and pepper
1 tbsp. milk
Directions:
1. Preheat the oven to 350 degrees F.
2. Sweat the onion gently in the butter in a saucepan on low to medium heat until soft.
3. Mix the breadcrumbs, herbs and lemon zest in a bowl, then add the sweated onions. Season well and stir in enough milk to bind the mixture together.
4. Place in an ovenproof dish, dot with a little extra butter and bake in the oven for approximately 30 minutes, or until golden brown and firm to the touch.
Apricot and Cumin Stuffing
Ingredients:
3/4 cup dried apricots, soaked overnight and drained
1/3 cup pine nuts, toasted
1 cup fresh white breadcrumbs
1 tbsp. olive oil
1 tbsp. cumin seeds, toasted and ground in a pestle and mortar
salt and pepper
extra breadcrumbs for covering the stuffing balls
Directions:
1. Finely chop the apricots and pine nuts (or pulse them to a rough paste in a food processor).
2. Put them into a bowl and mix in the breadcrumbs, olive oil, cumin, salt and pepper. Leave to stand for a few minutes.
3. Form the stuffing into approximately 12 balls, roll each one in the extra breadcrumbs and roast in the oven on a baking tray, or around the roast, at 375 degrees F for 25 minutes.
4. If you wish, you can add 9 ounces of cooked sausage meat when you add the breadcrumbs. This increased quantity will make about 20 balls of stuffing.
Sage, Onion and Smoked Bacon Stuffing
Ingredients:
1 onion, finely chopped
3 strips organic or free-range smoked bacon, chopped
1 tbsp. olive oil
2 tbsp. butter
1 cup fresh white breadcrumbs
1 heaped tbsp. chopped fresh sage
salt and pepper
1 medium egg, lightly beaten
a little fresh parsley, chopped
Directions:
1. Cook the onion and bacon in the oil in a saucepan on medium heat until the bacon is just beginning to brown.
2. Melt the butter, then add breadcrumbs and sage and season well. Stir in the beaten egg to bind the mixture together.
3. Place the stuffing in an ovenproof dish and bake in the oven at 350 degrees F for approximately 30 minutes, or until the stuffing is golden brown and firm to touch. Scatter the chopped fresh parsley over the stuffing just before serving it.
4. If you wish, you can also add 9 ounces of cooked sausage meat when you add the breadcrumbs.
Check back for more great Holiday ideas and recipes!
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Live well,
Yvonne
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