Stuffings
For successful results, stuffings (dressings) should be on the loose and crumbly side but still firm enough to hold together when gathered up with the fingertips. Stuffings can be cooked separately in a dish of their own or placed round a bird or joint of meat. If to be used for meat, fish and poultry, allow 50–75 g/2–3 oz prepared stuffing for every 450 g/1 lb. It is important to note that because of the danger of salmonella, only the neck hollows of poultry should be stuffed and the body cavities left empty except for things like fruit – say an orange or lemon – or a portion of butter or margarine.
Sage and Onion Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For pork.
25 g/1 oz/2 tbsp butter or margarine
2 onions, pre-boiled (see table page 45), chopped
125 g/4 oz/2 cups white or brown breadcrumbs
5 ml/1 tsp dried sage
A little water or milk
Salt and freshly ground black pepper
Put the butter or margarine in a 1 litre/1¾ pt/4¼ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the onions. Cook, uncovered, on Full for 3 minutes, stirring every minute. Mix in the breadcrumbs and sage and sufficient water or milk to bind to a crumbly consistency. Season to taste. Use when cold.
Celery and Pesto Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For fish and poultry.
Prepare as for Sage and Onion Stuffing, but substitute 2 finely chopped celery stalks for the onions. Before seasoning, stir in 10 ml/2 tsp green pesto.
Leek and Tomato Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For meat and poultry.
25 g/1 oz/2 tbsp butter or margarine
2 leeks, white part only, cut into very thin slices
2 tomatoes, blanched, skinned and chopped
125 g/4 oz/2 cups fresh white breadcrumbs
Salt and freshly ground black pepper
Chicken stock, if necessary
Put the butter or margarine in a 1 litre/1¾ pt/4¼ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the leeks. Cook, uncovered, on Full for 3 minutes, stirring three times. Mix in the tomatoes and breadcrumbs and season to taste. Bind with stock if necessary. Use when cold.
Bacon Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For meat, poultry and strong-tasting fish.
4 rashers (slices) streaky bacon, chopped into small pieces
25 g/1 oz/2 tbsp butter, margarine or lard
125 g/4 oz/2 cups fresh white breadcrumbs
5 ml/1 tsp Worcestershire sauce
5 ml/1 tsp made mustard
2.5 ml/½ tsp dried mixed herbs
Salt and freshly ground black pepper
Milk, if necessary
Put the bacon in a 1 litre/1¾ pt/4¼ cup dish with the butter, margarine or lard. Cook, uncovered, on Full for 2 minutes, stirring once. Mix in the breadcrumbs, Worcestershire sauce, mustard and herbs and season to taste. Bind with milk if necessary.
Bacon and Apricot Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For poultry and game
Prepare as for Bacon Stuffing, but add 6 well-washed and coarsely chopped apricot halves with the herbs.
Mushroom, Lemon and Thyme Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For poultry.
25 g/1 oz/2 tbsp butter or margarine
125 g/4 oz button mushrooms, sliced
5 ml/1 tsp finely grated lemon peel
2.5 ml/½ tsp dried thyme
1 garlic clove, crushed
125 g/4 oz/2 cups fresh white breadcrumbs
Salt and freshly ground black pepper
Milk, if necessary
Put the butter or margarine in a 1 litre/1¾ pt/4¼ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the mushrooms. Cook, uncovered, on Full for 3 minutes, stirring twice. Mix in the lemon peel, thyme, garlic and breadcrumbs and season to taste. Bind with milk only if the stuffing remains on the dry side. Use when cold.
Mushroom and Leek Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For poultry, vegetables and fish.
25 g/1 oz/2 tbsp butter or margarine
1 leek, white part only, very thinly sliced
125 g/4 oz mushrooms, sliced
125 g/4 oz/2 cups fresh brown breadcrumbs
30 ml/2 tbsp chopped parsley
Salt and freshly ground black pepper
Milk, if necessary
Put the butter or margarine in a 1.25 litre/2¼ pt/5½ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the leek. Cook, uncovered, on Full for 2 minutes, stirring once. Mix in the mushrooms. Cook, uncovered, on Full for 2 minutes, stirring twice. Mix in the breadcrumbs and parsley and season to taste. Bind with milk only if the stuffing remains on the dry side. Use when cold.
Ham and Pineapple Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For poultry.
25 g/1 oz/2 tbsp butter or margarine
1 onion, finely chopped
1 fresh pineapple ring, skin removed and flesh chopped
75 g/3 oz/¾ cup cooked ham, chopped
125 g/4 oz/2 cups fresh white breadcrumbs
Salt and freshly ground black pepper
Put the butter or margarine in a 1 litre/1¾ pt/4¼ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the onion. Cook, uncovered, on Full for 2 minutes, stirring once. Mix in the pineapple and ham. Cook, uncovered, on Full for 2 minutes, stirring twice. Fork in the breadcrumbs and season to taste. Use when cold.
Asian Mushroom and Cashew Nut Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For poultry and fish.
25 g/1 oz/2 tbsp butter or margarine
6 spring onions (scallions), chopped
125 g/4 oz mushrooms, sliced
125 g/4 oz/2 cups fresh brown breadcrumbs
45 ml/3 tbsp cashew nuts, toasted
30 ml/2 tbsp coriander (cilantro) leaves
Salt and freshly ground black pepper
Soy sauce, if necessary
Put the butter or margarine in a 1.25 litre/2¼ pt/5½ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the onions. Cook, uncovered, on Full for 2 minutes, stirring once. Mix in the mushrooms. Cook, uncovered, on Full for 2 minutes, stirring twice. Mix in the breadcrumbs, cashew nuts and coriander and season to taste. Bind with soy sauce only if the stuffing remains on the dry side. Use when cold.
Ham and Carrot Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For poultry, lamb and game.
Prepare as for Ham and Pineapple Stuffing, but substitute 2 grated carrots for the pineapple.
Ham, Banana and Sweetcorn Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For poultry.
Prepare as for Ham and Pineapple Stuffing, but substitute 1 small coarsely mashed banana for the pineapple. Add 30 ml/2 tbsp sweetcorn (corn) with the breadcrumbs.
Italian Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For lamb, poultry and fish.
30 ml/2 tbsp olive oil
1 garlic clove
1 celery stalk, finely chopped
2 tomatoes, blanched, skinned and coarsely chopped
12 stoned (pitted) black olives, halved
10 ml/2 tsp chopped basil leaves
125 g/4 oz/2 cups fresh crumbs made from Italian bread such as ciabatta
Salt and freshly ground black pepper
Put the olive oil in a 1 litre/1¾ pt/4¼ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the garlic and celery. Cook, uncovered, on Full for 2½ minutes, stirring once. Mix in all the remaining ingredients. Use when cold.
Spanish Stuffing
Makes 225–275 g/8–10 oz/11/3–12/3 cups
For strong fish and poultry.
Prepare as for Italian Stuffing, but substitute halved stuffed olives for the stoned (pitted) black olives. Use ordinary white breadcrumbs instead of crumbs from Italian bread and add 30 ml/2 tbsp flaked (slivered) and toasted almonds.
Orange and Coriander Stuffing
Makes 175 G/6 Oz/1 cup
For meat and poultry.
25 g/1 oz/2 tbsp butter or margarine
1 small onion, finely chopped
125 g/4 oz/2 cups fresh white breadcrumbs
Finely grated peel and juice of 1 orange
45 ml/3 tbsp finely chopped coriander (cilantro) leaves
Salt and freshly ground black pepper
Milk, if necessary
Put the butter or margarine in a 1 litre/1¾ pt/4¼ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the onion. Cook, uncovered, on Full for 3 minutes, stirring once. Mix in the crumbs, orange peel and juice and the coriander (cilantro) and season to taste. Bind with milk only if the stuffing remains on the dry side. Use when cold.
Lime and Coriander Stuffing
Makes 175 g/6 oz/1 cup
For fish.
Prepare as for Orange and Coriander Stuffing, but substitute the grated peel and juice of 1 lime for the orange.
Orange and Apricot Stuffing
Makes 275 g/10 oz/12/3 cups
For rich meats and poultry.
125 g/4 oz dried apricots, washed
Warm black tea
25 g/1 oz/2 tbsp butter or margarine
1 small onion, chopped
5 ml/1 tsp finely grated orange peel
Juice of 1 orange
125 g/4 oz/2 cups fresh white breadcrumbs
Salt and freshly ground black pepper
Soak the apricots in warm tea for at least 2 hours. Drain and snip into small pieces with scissors. Put the butter or margarine in a 1.25 litre/2¼ pt/5½ cup dish. Heat, uncovered, on Full for 1 minute. Add the onion. Cook, uncovered, on Full for 2 minutes, stirring once. Mix in all the remaining ingredients including the apricots. Use when cold.
Apple, Raisin and Walnut Stuffing
Makes 275 g/10 oz/12/3 cups
For pork, lamb, duck and goose.
25 g/1 oz/2 tbsp butter or margarine
1 eating (dessert) apple, peeled, quartered, cored and chopped
1 small onion, chopped
30 ml/2 tbsp raisins
30 ml/2 tbsp chopped walnuts
5 ml/1 tsp caster (superfine) sugar
125 g/4 oz/2 cups fresh white breadcrumbs
Salt and freshly ground black pepper
Put the butter or margarine in a 1.25 litre/2¼ pt/5½ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the apple and onion. Cook, uncovered, on Full for 2 minutes, stirring once. Mix in all the remaining ingredients. Use when cold.
Apple, Prune and Brazil Nut Stuffing
Makes 275 g/10 oz/12/3 cups
For lamb and turkey.
Prepare as for Apple, Raisin and Walnut Stuffing, but substitute 8 stoned (pitted) and chopped prunes for the raisins and 30 ml/2 tbsp thinly sliced Brazil nuts for the walnuts.
Apple, Date and Hazelnut Stuffing
Makes 275 g/10 oz/12/3 cups
For lamb and game.
Prepare as for Apple, Raisin and Walnut Stuffing, but substitute 45 ml/3 tbsp chopped dates for the raisins and 30 ml/2 tbsp toasted and chopped hazelnuts for the walnuts.
Garlic, Rosemary and Lemon Stuffing
Makes 175 g/6 oz/1 cup
For lamb and pork.
25 g/1 oz/2 tbsp butter or margarine
2 garlic cloves, crushed
Grated peel of 1 small lemon
5 ml/1 tsp dried rosemary, crushed
15 ml/1 tbsp chopped parsley
125 g/4 oz/2 cups fresh white or brown breadcrumbs
Salt and freshly ground black pepper
Milk or dry red wine, if necessary
Put the butter or margarine in a 1 litre/1¾ pt/4¼ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the garlic and lemon peel. Heat, uncovered, on Full for 30 seconds. Mix round and stir in the rosemary, parsley and breadcrumbs. Season to taste. Bind with milk or wine only if the stuffing remains on the dry side. Use when cold.
Garlic, Rosemary and Lemon Stuffing with Parmesan Cheese
Makes 175 g/6 oz/1 cup.
For beef.
Prepare as for Garlic, Rosemary and Lemon Stuffing, but add 45 ml/3 tbsp grated Parmesan cheese with the breadcrumbs.
Seafood Stuffing
Makes 275 g/10 oz/12/3 cups
For fish and vegetables.
25 g/1 oz/2 tbsp butter or margarine
125 g/4 oz/1 cup whole peeled prawns (shrimp)
5 ml/1 tsp finely grated lemon peel
125 g/4 oz/2 cups fresh white breadcrumbs
1 egg, beaten
Salt and freshly ground black pepper
Milk, if necessary
Put the butter or margarine in a 1 litre/1¾ pt/4¼ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the prawns, lemon peel, breadcrumbs and egg and season to taste. Bind with milk only if the stuffing remains on the dry side. Use when cold.
Parma Ham Stuffing
Makes 275 g/10 oz/12/3 cups
For poultry.
Prepare as for Seafood Stuffing, but substitute 75 g/3 oz/¾ cup coarsely chopped Parma ham for the prawns (shrimp).
Sausagemeat Stuffing
Makes 275 g/10 oz/12/3 cups
For poultry and pork.
25 g/1 oz/2 tbsp butter or margarine
225 g/8 oz/1 cup pork or beef sausagemeat
1 small onion, grated
30 ml/2 tbsp finely chopped parsley
2.5 ml/½ tsp mustard powder
1 egg, beaten
Put the butter or margarine in a 1 litre/1¾ pt/4¼ cup dish. Heat, uncovered, on Full for 1 minute. Mix in the sausagemeat and onion. Cook, uncovered, on Full for 4 minutes, stirring every minute to ensure the sausagemeat is thoroughly broken up. Mix in all the remaining ingredients. Use when cold.
Sausagemeat and Liver Stuffing
Makes 275 g/10 oz/12/3 cups
For poultry.
Prepare as for Sausagemeat Stuffing, but reduce the sausagemeat to 175 g/6 oz/¾ cup. Add 50 g/2 oz/½ cup coarsely chopped chicken livers with the sausagemeat and onion.
Sausagemeat and Sweetcorn Stuffing
Makes 275 g/10 oz/12/3 cups
For poultry.
Prepare as for Sausagemeat Stuffing, but stir in 30–45 ml/2–3 tbsp cooked sweetcorn (corn) at the end of the cooking time.
Sausagemeat and Orange Stuffing
Makes 275 g/10 oz/12/3 cups
For poultry.
Prepare as for Sausagemeat Stuffing, but add 5–10 ml/1–2 tsp finely grated orange peel at the end of the cooking time
Chestnut Stuffing with Egg
Makes 350 g/12 oz/2 cups
For poultry.
125 g/4 oz/1 cup dried chestnuts, soaked overnight in water, then drained
25 g/1 oz/2 tbsp butter or margarine
1 small onion, grated
1.5 ml/¼ tsp ground nutmeg
125 g/4 oz/2 cups fresh brown breadcrumbs
5 ml/1 tsp salt
1 large egg, beaten
15 ml/1 tbsp double (heavy) cream
Put the chestnuts in a 1.25 litre/2¼ pt/5½ cup casserole dish (Dutch oven) and cover with boiling water. Allow to stand for 5 minutes. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 30 minutes until the chestnuts are tender. Drain and allow to cool. Break up into small pieces. Put the butter or margarine in a 1.25 litre/2¼ pt/5½ cup dish. Heat, uncovered, on Full for 1 minute. Add the onion. Cook, uncovered, on Full for 2 minutes, stirring once. Mix in the chestnuts, nutmeg, breadcrumbs, salt and egg. Bind together with the cream. Use when cold.
Chestnut and Cranberry Stuffing
Makes 350 g/12 oz/2 cups
For poultry.
Prepare as for Chestnut Stuffing with Egg, but instead of egg, bind the stuffing with 30–45 ml/2–3 tbsp cranberry sauce. Add a little cream if the stuffing remains on the dry side.
Creamy Chestnut Stuffing
Makes 900 g/2 lb/5 cups
For poultry and fish.
50 g/2 oz/¼ cup butter, margarine or bacon dripping
1 onion, grated
500 g/1lb 2 oz/2¼ cups canned unsweetened chestnut purée
225 g/8 oz/4 cups fresh white breadcrumbs
Salt and freshly ground black pepper
2 eggs, beaten
Milk, if necessary
Put the butter, margarine or dripping in a 1¾ litre/3 pt/7½ cup dish. Heat, uncovered, on Full for 1½ minutes. Add the onion. Cook, uncovered, on Full for 2 minutes, stirring once. Thoroughly mix in the chestnut purée, breadcrumbs, salt and pepper to taste, and the eggs. Bind with milk only if the stuffing remains on the dry side. Use when cold.
Creamy Chestnut and Sausagement Stuffing
Makes 900 g/2 lb/5 cups
For poultry and game.
Prepare as for Creamy Chestnut Stuffing, but substitute 250 g/9 oz/generous 1 cup sausagemeat for half the chestnut purée.
Creamy Chestnut Stuffing with Whole Chestnuts
Makes 900 g/2 lb/5 cups
For poultry.
Prepare as for Creamy Chestnut Stuffing, but add 12 cooked and broken up chestnuts with the breadcrumbs.
Chestnut Stuffing with Parsley and Thyme
Makes 675 g/1½ lb/4 cups
For turkey and chicken.
15 ml/1 tbsp butter or margarine
5 ml/1 tsp sunflower oil
1 small onion, finely chopped
1 garlic clove, crushed
50 g/2 oz/1 cup parsley and thyme dry stuffing mix
440 g/15½ oz/2 cups canned unsweetened chestnut purée
150 ml/¼ pt/2/3 cup hot water
Finely grated peel of 1 lemon
1.5–2.5 ml/¼–½ tsp salt
Put the butter or margarine and oil in a 1.25 litre/2¼ pt/5½ cup bowl. Heat, uncovered, on Full for 25 seconds. Add the onion and garlic. Cook, uncovered, on Full for 3 minutes. Add the dry stuffing mix and stir in well. Cook, uncovered, on Full for 2 minutes, stirring twice. Remove from the microwave. Gradually stir in the chestnut purée alternately with the hot water until smoothly combined. Stir in the lemon peel and salt to taste. Use when cold.
Chestnut Stuffing with Gammon
Makes 675 g/1½ lb/4 cups
For turkey and chicken.
Prepare as for Chestnut Stuffing with Parsley and Thyme, but add 75 g/3 oz/¾ cup chopped gammon with the lemon peel and salt.
Chicken Liver Stuffing
Makes 350 g/12 oz/2 cups
For poultry and game.
125 g/4 oz/2/3 cup chicken livers
25 g/1 oz/2 tbsp butter or margarine
1 onion, grated
30 ml/2 tbsp finely chopped parsley
1.5 ml/¼ tsp ground allspice
125 g/4 oz/2 cups fresh white or brown breadcrumbs
Salt and freshly ground black pepper
Chicken stock, if necessary
Wash the livers and dry on kitchen paper. Cut into small pieces. Put the butter or margarine in a 1.25 litre/2¼ pt/5½ cup dish. Heat, uncovered, on Full for 1 minute. Add the onion. Cook, uncovered, on Full for 2 minutes, stirring once. Add the livers. Cook, uncovered, on Defrost for 3 minutes, stirring 3 times. Mix in the parsley, allspice and breadcrumbs and season to taste. Bind with a little stock only if the stuffing remains on the dry side. Use when cold.
Chicken Liver Stuffing with Pecans and Orange
Makes 350 g/12 oz/2 cups
For poultry and game.
Prepare as for Chicken Liver Stuffing, but add 30 ml/2 tbsp broken pecan nuts and 5 ml/1 tsp finely grated orange peel with the breadcrumbs.
Triple Nut Stuffing
Makes 350 g/12 oz/2 cups
For poultry and meat.
15 ml/1 tbsp sesame oil
1 garlic clove, crushed
125 g/4 oz/2/3 cup finely ground hazelnuts
125 g/4 oz/2/3 cup finely ground walnuts
125 g/4 oz/2/3 cup finely ground almonds
Salt and freshly ground black pepper
1 egg, beaten
Pour the oil into a fairly large dish. Heat, uncovered, on Full for 1 minute. Add the garlic. Cook, uncovered, on Full for 1 minute. Stir in all the nuts and season to taste. Bind with the egg. Use when cold.
Potato and Turkey Liver Stuffing
Makes 675 g/1½ lb/4 cups
For poultry.
450 g/1 lb floury potatoes
25 g/1 oz/2 tbsp butter or margarine
1 onion, chopped
2 rashers (slices) streaky bacon, chopped
5 ml/1 tsp dried mixed herbs
45 ml/3 tbsp finely chopped parsley
2.5 ml/½ tsp ground cinnamon
2.5 ml/½ tsp ground ginger
1 egg, beaten
Salt and freshly ground black pepper
Cook the potatoes as directed for Creamed Potatoes, but using only 60 ml/4 tbsp water. Drain and mash. Put the butter or margarine in a 1.25 litre/2¼ pt/5½ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the onion and bacon. Cook, uncovered, on Full for 3 minutes, stirring twice. Mix in all the remaining ingredients including the potatoes, seasoning to taste. Use when cold.
Rice Stuffing with Herbs
Makes 450 g/1 lb/22/3 cups
For poultry.
125 g/4 oz/2/3 cup easy-cook long-grain rice
250 ml/8 fl oz/1 cup boiling water
2.5 ml/½ tsp salt
25 g/1 oz/2 tbsp butter or margarine
1 small onion, grated
5 ml/1 tsp chopped parsley
5 ml/1 tsp coriander (cilantro) leaves
5 ml/1 tsp sage
5 ml/1 tsp basil leaves
Cook the rice with the water and salt as directed. Put the butter or margarine in a 1.25 litre/2¼ pt/5½ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the onion. Cook, uncovered, on Full for 1 minute, stirring once. Mix in the rice and herbs. Use when cold.
Spanish Rice Stuffing with Tomato
Makes 450 g/1 lb/22/3 cups
For poultry.
125 g/4 oz/2/3 cup easy-cook long-grain rice
250 ml/8 fl oz/1 cup boiling water
2.5 ml/½ tsp salt
25 g/1 oz/2 tbsp butter or margarine
1 small onion, grated
30 ml/2 tbsp chopped green (bell) pepper
1 tomato, chopped
30 ml/2 tbsp chopped stuffed olives
Cook the rice with the water and salt as directed. Put the butter or margarine in a 1.25 litre/2¼ pt/5½ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the onion, green pepper, tomato and olives. Cook, uncovered, on Full for 2 minute, stirring once. Mix in the rice. Use when cold.
Fruited Rice Stuffing
Makes 450 g/1 lb/22/3 cups
For poultry.
125 g/4 oz/2/3 cup easy-cook long-grain rice
250 ml/8 fl oz/1 cup boiling water
2.5 ml/½ tsp salt
25 g/1 oz/2 tbsp butter or margarine
1 small onion, grated
5 ml/1 tsp chopped parsley
6 dried apricot halves, chopped
6 stoned (pitted) prunes, chopped
5 ml/1 tsp finely grated clementine or satsuma peel
Cook the rice with the water and salt as directed. Put the butter or margarine in a 1.25 litre/2¼ pt/5½ cup dish. Heat, uncovered, on Full for 1 minute. Stir in the onion, parsley, apricots, prunes and peel. Cook, uncovered, on Full for 1 minute, stirring once. Mix in the rice. Use when cold.
Far East Rice Stuffing
Makes 450 g/1 lb/22/3 cups
For poultry.
Prepare as for Rice Stuffing with Herbs, but use only the coriander (cilantro). Add 6 canned and sliced water chestnuts and 30 ml/2 tbsp coarsely chopped toasted cashew nuts with the onion.
Savoury Rice Stuffing with Nuts
Makes 450 g/1 lb/22/3 cups
For poultry.
Prepare as for Rice Stuffing with Herbs, but use only the parsley. Add 30 ml/2 tbsp flaked (slivered) and toasted almonds and 30 ml/2 tbsp salted peanuts with the onion.