Tuesday, 18 December 2007

Preparing For Christmas - Dishes to Make in Advance - Stuffing

It's handy to start getting things ready for Christmas in advance and there are quite a few recipes that you can make and freeze when you have some spare time – and we all know that spare time becomes a rarity the closer the Christmas we get!

Christmas Stuffing

Stuffings have a long history dating back to Roman times. The earliest Roman cookbook – de re coquinaria by Apicus – contains recipes for stuffed chicken, hare, pig and dormouse.

It's easy to make the stuffing early – here are some recipes that you might like to try:

Sausage, Sage and Onion Stuffing

1 packet sage and onion stuffing mix
½ lb sausages
25g butter
1 onion
1 chicken stock cube
boiling hot water to mix
fresh sage, finely chopped

Chop up the sausage into small pieces and fry. Chop the onion and add to the frying sausage. Crumble the chicken stock cube and add with the fresh sage to the pan. Add the stuffing mix and enough boiling hot water to mix into a stiff paste. Transfer to a tub and freeze.

Chestnut Stuffing

1 packet chestnut stuffing mix
1 onion, chopped
fresh thyme, finely chopped
fresh rosemary, finely chopped
fresh parsley, chopped
1 tsp ground mace or allspice
1 lb chestnuts or 1 tin chestnut purée
boiling hot water to mix
25g butter

Pierce each chestnut with a knife and bake in the oven for about 10 mins, leave them to cool and then peel. Fry the onions in butter and then add the herbs, spices and chestnuts. Add the stuffing mix and enough boiling hot water to mix into a stiff paste. Leave to cool and then freeze.

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