Stuffing recipe

zerosugarbuzz

Hi guys, I like a simple stuffing with sage and onion. I just melt the butter, sauté the onion and add the bread crumbs and sage with a little salt and pepper. It’s nice but can get quite dry. Any tips or additions to keep it moist and maybe add a little more flavour? Thanks.

pjdarcy

Do you actually stuff the bird with it or do you just cook it in a separate dish in the oven?

Lady Haywire

If you're not actually putting it in a chicken etc you'll need to add a bit of stock.

the beer revolu

More butter will keep it moist.
I love some lemon zest through a breadcrumb stuffing - really lifts the flavour.

billbond4

This is mine
200g breadcrumbs
100g butter ( add a bit more if you like it moist)
salt
pepper
2 teaspoons sage
3 teaspoons orgegano
4 teaspoons parsley

zerosugarbuzz

Thanks for all the information. Butter may be the answer as might stock, how much do you add in? I was thinking of maybe adding some mashed potato to the mix, any thoughts on that? Normally I would be cooking it in its own dish but at Christmas I will be stuffing the neck.

Purple Mountain

Not just lemon juice, use the rind too.
And my secret ingredient for an extra kick: pine nuts. Delicious!

Dizzyblonde

I often grate an apple into my stuffing, or add a splash or two of hot water to bring it all together.

Jellybaby1

My answer is simple, add lots of butter. The smell and flavour is better for it. Hard to say how much to add. When I'm adding the stuffing into the chicken I make sure that each cube of butter will be enough to melt throughout its own little area in the mound. Can't really explain it but picture the cube of butter melted, will it moisten that amount of breadcrumbs surrounding it? If you think it won't, add more butter. I use dried mixed herbs, and I don't pre-cook the onion as it cooks inside the bird.

zerosugarbuzz

I think maybe I wasn't adding quite enough butter from the answers so far. I'll be more generous with it in the future, maybe the apple too and those pine nuts... but definitely upping the butter. thanks all.

the beer revolu

zerosugarbuzz wrote: »

I think maybe I wasn't adding quite enough butter from the answers so far. I'll be more generous with it in the future, maybe the apple too and those pine nuts... but definitely upping the butter. thanks all.

Try the lemon zest too.
Fresh herbs, and lots of them, are much nicer than dried.
I'll usually use thyme, parsley (you can use a lot of this) and one other herb.
Fresh sage is lovely, too.

Much as I love mashed potato - I'm not a huge fan of potato stuffing.

zerosugarbuzz

If I get a chance this weekend I'll make some, with the Lemon zest too;)

ksceniaonegina

Agree with the butter bit. Choose a real fatty creamy butter.

Graces7

I have a self invented turkey recipe .. As I am alone, I get a small bird; take off the breasts and share the rest with my cats, raw

Make a kind of.... sandwich... with cranberry and stuffing between the breasts. Trad sage and onion and I now have sage...add sliced apple... wrap in foil and roast until the last half hour. The meat stays moist and flavoutfull

And add stuffing balls when you roast the potatoes

Love turkey at Christmas Not sure if I can get one this year being now house and island bound so may succumb to a breast roast.

zerosugarbuzz

the beer revolu wrote: »

Try the lemon zest too.
Fresh herbs, and lots of them, are much nicer than dried.
I'll usually use thyme, parsley (you can use a lot of this) and one other herb.
Fresh sage is lovely, too.

Much as I love mashed potato - I'm not a huge fan of potato stuffing.

Hi all, I used fresh sage, onion, one garlic clove, lemon zest and a grated golden delicious apple, batch bread grated in the blender with the sage and a spoon of mixed herbs, salt and pepper. Lots of butter and then some more. Everyone loved it, all gone now so will have to make more. Thanks for all the tips and I hope yours went well 🌲

Jellybaby1

We are almost comotosed with all the butter I've used in the stuffing this year! We will be going on a butter free diet in January! Can h-a-r-d-l-y m-o-v-e!