Guide To Serve Stuffing Recipe Bbc Easy

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This isn’t your grandma’s dry, crumbly stuffing. This recipe creates a moist, flavorful masterpiece that complements any roast dinner. Packed with fresh herbs, savory sausage, and fluffy bread, it’s guaranteed to be a crowd-pleaser.


Chestnut stuffing
Chestnut stuffing

450g (1lb) good quality sausages (such as sage and onion)

  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 450g (1lb) stale white bread, torn into pieces (crusts optional)
  • 100g (3.5oz) dried cranberries
  • 50g (1.75oz) chopped walnuts
  • 1 large apple, peeled and diced
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh thyme
  • 1 tsp dried mixed herbs
  • Good pinch of salt and freshly ground black pepper
  • 350ml (12fl oz) hot chicken stock

  • Instructions:

    1. Prep is key! First, remove the sausage meat from the casings and crumble it into a large frying pan. Cook over medium heat until browned, breaking it up with a spoon as it cooks. Drain off any excess fat.

    2. Sauté the base. Add the chopped onion and garlic to the pan with the cooked sausage. Cook for 5-7 minutes, or until the onion is softened and translucent.

    3. Combine the dry ingredients. In a large bowl, combine the torn bread pieces, dried cranberries, chopped walnuts, and diced apple.

    4. Flavor explosion! Add the cooked sausage mixture, chopped fresh herbs, dried mixed herbs, salt, and pepper to the dry ingredients in the bowl. Toss everything together to ensure it’s evenly distributed.

    5. Moisten it up! Slowly pour the hot chicken stock into the stuffing mixture, stirring gently as you go. You want the stuffing to be moist but not soggy, so add the stock gradually until you reach the desired consistency.

    6. Baking time! Preheat your oven to 180°C (350°F/Gas Mark 4). Spoon the stuffing mixture into a baking dish. Cover the dish with foil and bake for 20 minutes.

    7. Golden brown perfection! After 20 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

    8. Rest and serve! Remove the stuffing from the oven and let it rest for 10 minutes before serving. This allows the flavors to meld and for the stuffing to set slightly.

    Nutrition Facts (per serving):

    This recipe yields approximately 8 servings. Please note that these are approximate values and can vary depending on the specific ingredients used.

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 8g
  • Carbohydrates: 45g
  • Sugar: 10g
  • Protein: 20g
  • Sodium: 500mg (depending on the sausage)

  • Conclusion:

    This BBC stuffing recipe is a delicious and versatile side dish that’s perfect for any occasion. With its combination of savory and sweet flavors, and its moist and fluffy texture, it’s sure to become a new favorite. So ditch the dry, boring stuffing and give this recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use vegetarian sausages?

    Absolutely! Substitute the sausage meat for a vegetarian alternative and adjust the seasonings accordingly. You may want to add a splash of soy sauce or Worcestershire sauce for extra depth of flavor.

    2. What kind of bread can I use?

    Stale white bread works best in this recipe, as it absorbs the flavors well. However, you can also use other types of bread, such as brown bread, sourdough, or even brioche. Just be aware that the texture of the stuffing may vary slightly depending on the type of bread you use.

    3. Can I make this stuffing ahead of time?

    Yes, you can! Assemble the stuffing mixture up to 24 hours in advance and store it in the refrigerator in an airtight container. Then, simply bake it according to the instructions when you’re ready to serve.

    4. How can I reheat leftover stuffing?