This Christmas stuffing recipe is a festive blend of dried apricots, pecans, and sage, making it perfect for stuffing your turkey or serving as a delicious side dish. Whether roasted inside the bird or crisped in a pan, this stuffing will be your new favourite treat!
Number of servings: 4-6
Cooking time: 1 hour (3 hours if you're stuffing in a turkey)
Preparation time: 1 hour
Ingredients
Butter: 80g
Onion: 1, finely diced
Panko breadcrumbs: 250g
Water: 60-80ml
Sage leaves: 10, finely chopped
Dried apricots: 50g, diced
Pecans: 50g, roughly chopped
Ground cinnamon: ¼ tsp
Ground nutmeg: ¼ tsp
Ground coriander: ¼ tsp
Egg: 1
Salt: 1 tsp
Brandy: 2 tbs
Method
Melt the butter in a non-stick pan. Add the finely diced onions and sweat them for about 5 minutes until they turn translucent.
Add the breadcrumbs and water. The amount of water needed will vary depending on the type of breadcrumbs used. The mixture should be slightly sticky to form dough balls, but not too mushy or dry.
Add the chopped apricots, pecans, sage, the spices and brandy.
Remove the pan from the heat and add the eggs. Mix thoroughly, season with salt and set aside.
Form the stuffing into balls and stuff them into the turkey if you wish. This step is optional, if you'd like to skip this, sear them directly on the frying pan.
Once the turkey has rested, scoop out the stuffing and shape them into balls.
Heat a frying pan with vegetable oil. Place the stuffing balls into the pan. Sear them on medium heat until they turn golden. Check occasionally to prevent burning.
Enjoy!
Tips for Creating the Perfect Homemade Stuffing
- Personalise Your Stuffing with Fresh Herbs and Creative Additions: Making your own stuffing is a great way to personalise your Christmas dinner. Start with a good base of breadcrumbs and choose fresh herbs like sage, thyme, and rosemary for added flavour. Don’t be afraid to get creative by adding ingredients like sausage, dried fruits, nuts, or even cheese to suit your taste.
- Balance Moisture : When making stuffing, it’s important to watch the moisture level. The mixture should be slightly sticky, allowing it to hold together, but not too wet or soggy. You can use water, stock, or milk as the liquid to achieve the right consistency, depending on your preference and the flavour you're aiming for. Adjust the liquid depending on the type of breadcrumbs you use.
- Choose the Right Bread or Breadcrumbs : Use day-old, sturdy bread like a baguette or sourdough, or opt for Japanese panko breadcrumbs for a light and crispy texture. Panko absorbs just the right amount of moisture, giving your stuffing a delicate crunch without becoming too soggy.
- Don’t Overstuff the Turkey : If you’re stuffing your turkey, avoid packing the stuffing too tightly into the cavity. This ensures the stuffing cooks evenly and the turkey cooks properly.
- Sear in a Cast Iron Pan for a Perfect Crisp : For a golden, crispy finish, sear your stuffing balls in a preheated cast iron pan. The cast iron’s excellent heat retention ensures even cooking and helps achieve that desirable crispy exterior. Plus, it's heat-resistant, making it ideal for searing at high temperatures without losing its effectiveness.
