When I lived in the USA I learnt to have a whole new appreciation for the art of stuffing. Yes, stuffing. I found it quite therapeutic to create a stuffing on the day of Thanksgiving, or Christmas for said turkey. It is about nuts, fruit, spices, stock, deep rich meaty flavours and most of all about cooking it before it gets inside the bird...and if it cannot fit inside the bird, you cook it like a casserole and eat it as a side dish. YES please. So delicious. So much a part of Christmas for me now, that I always, always make my own stuffing. If you wish to go gluten free, this is very easy, you can replace fresh bread crumbs with either cooked brown rice or quinoa. So go for it. Let your creative stuffing chef shine this year. Merry Christmix!
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- Handful fresh parsley
- Few sage leaves
- 4 tbsp butter
- 2 large onions, peeled and halved
- 2 cloves garlic
- Few slices shortcut bacon
- 12 dried apricots, roughly chopped
- 50 g Craisins
- 80 g Fresh breadcrumbs
- Sea salt and cracked black pepper
- Pinch mixed spice
- 3 eggs
Preheat oven to 180ºC.
Place herbs into TM bowl and chop 3 sec/speed 7.
Add butter, onions, garlic and bacon into TM bowl and chop 3 sec/speed 6. Saute 5 min/Varoma/speed 1. Cool slightly.
Add remaining ingredients and mix 10 sec/Reverse/speed 8.
Butter 2 rectangles of foil. Roll cooled stuffing into sausage shapes and twist ends to tie.
Bake for 60 minutes or use to stuff a turkey, chicken or ham roll.
Always cool the stuffing completely before using in a turkey, chicken or ham roll. This prevents harmful bacteria.
This recipe can be pre-made and frozen - simply defrost from frozen, still in the foil by placing in a 130ºC oven for about 15 minutes.