| Makes | 4 cups |
| Preparation Time | 15 minutes |
| Cooking Time | 15 minutes |
| Freeze | Yes |
Basic Stuffing and Variations
There are many different varieties of stuffing; the one you choose is predominantly a matter of taste. This basic recipe will work for poultry, game, and pork. The cooking time, oven temperature and the amount you require of the stuffing, will depend on the variation ingredients you add and the size and weight of the meat etc you are stuffing. For accurate cooking times and for how much stuffing you require, plan on .5 to .75cup of stuffing per person. For amounts needed to stuff whole birds according to their weight, refer to Stuffing Calculation Chart.
Ingredients
- 1 beaten egg (only use if you're making a stuffing with minced meat)
- 2 medium onions, chopped
- 4 cups fresh breadcrumbs
- Variation ingredients (see below)
- 1 Tbsp rice bran oil
- 2 Tbps butter
- Flaked salt, to taste
- Freshly ground black pepper, to taste
Method
- Heat the oil in a pan, add the onions, and sauté for 1 minute.
- Add any variation ingredients that need to be cooked such as garlic, mushrooms, bacon, minced meat such as pork or veal etc for 5-6 minutes.
- Place the cooked ingredients, herbs and spices and nuts into a bowl and combine thoroughly.
- Add the butter tot he pan and melt, then add the breadcrumbs and toss to coat and absorb the butter.
- Add the breadcrumbs to the other ingredients in the bowl.
- If you're making a stuffing with minced meat, add all the bowl ingredients now to the food processor and with the motor running, pour in the beaten egg till the stuffing clumps together.
- Either stuff the roast and cook immediately, or wrap the stuffing in plastic wrap and foil and freeze till required.
NB: Stuffing should be used as quickly as possible after making unless frozen.
Variations
- Ham, Fennel and Raisin Stuffing - 1 medium bulb of fennel, diced; 250g smoked ham, chopped; ¼ cup fresh rosemary, chopped; ½ cup freshly grated parmesan.
- Pork, Apple and Sage Stuffing - 500g pork mince; 1 cup coarsely chopped dried apples; ¼ cup fresh parsley, chopped; 1 Tbsp fresh sage, chopped.
- Pistachio and Mushroom Stuffing - 500g pork mince; 1 cup chopped shelled pistachio nuts; 2 cups mushrooms, chopped; 2 cloves garlic, chopped; ¼ cup chopped fresh parsley.
- Apple and Nut Stuffing - 175g raisins; 3 cooking apples, peeled, cored and coarsely chopped; 125g blanched almonds, chopped; 1 Tbsp each of fresh parsley, sage and thyme; 1 tsp ground cloves.
- Cornbread Stuffing - 3 celery stalks, chopped; 250g pork mince; 1 can whole peeled chestnuts, finely chopped, 1 Tbsp each fresh thyme, oregano and parsley; 250g crumbled cornbread (instead of the breadcrumbs; 1 tsp cinnamon; zest and juice of 1 orange.
- Plum, Lemon and Herb Stuffing - 250g plums, halved, stoned and sliced; grated zest and juice of 1 large lemon; 1 Tbsp clear honey; 1 Tbsp each fresh thyme, oregano and parsley; 250g medium oatmeal.
- Chestnut and Cranberry Stuffing - 250g cranberries (fresh or dried); 1 tsp cinnamon; grated zest and juice of 1 orange; 1 can whole peeled chestnuts, finely chopped.
