Eighteenth-century Chestnut Stuffing
source: Delia Smith
Ingredients
¼ level teaspoon ground mace
1 large onion, finely chopped
1 level dessertspoon fresh thyme, chopped
1lb (450g) peeled chestnuts, cooked and very finely chopped
1oz (25g) butter
4 level tablespoons fresh parsley, chopped
4oz (110g) smoked streaky bacon, finely chopped
8oz (225g) best-quality pork sausagemeat, or finely minced pure pork
salt and freshly milled black pepper
turkey liver, chopped small
Method
1. Melt the butter in a large frying pan and cook the onion, bacon and chopped turkey liver for 10 minutes or so, until the onion looks transparent and everything is tinged gold at the edges.
2. Now tip the contents of the pan into a large mixing bowl and add all the remaining ingredients.
3. Season with salt and pepper and mix very thoroughly.
Makes enough for a 12-14lb (5½-6½ kg) turkey but would actually be okay for any size of bird
Traditional Pork, Sage and Onion Stuffing
source: Delia Smith
Ingredients
1 large onion, very finely chopped
1oz (25g) fresh sage, chopped
2lb (900g) good-quality pork sausagemeat
3oz (75g) white breadcrumbs (made from bread left out overnight – the best way to make breadcrumbs is in a blender, if you have one)
salt and freshly milled black pepper
Method
1. Combine the breadcrumbs with the sage and onion in a large mixing bowl, then stir in 2 tablespoons boiling water and mix thoroughly.
2. Work the sausagemeat into the mixture and season with salt and pepper.
Makes enough to stuff 1 x 14lb (6.3kg) turkey
American Turkey Stuffing
source: Delia Smith
Ingredients
½ level teaspoon ground mace
1 level dessertspoon fresh thyme, chopped
1lb (450g) best-quality thin pork sausages, skinned and sliced into ½ inch (1 cm) chunks
1 small lemon, grated zest
1 egg, beaten (optional)
2oz (50g) butter
4oz (110g) walnuts, chopped
4 sticks celery, cut into ½ inch (1 cm) chunks
6oz (175g) white bread, cut into ½ inch (1 cm) cubes
8oz (225g) Bramley apples, cored and chopped
8oz (225g) onions, chopped fairly small
salt and freshly milled black pepper
Method
1. Begin by melting the butter in a large frying pan and lightly fry the chopped onions, celery and chunks of sausage until they become golden at the edges (this will take about 10 minutes).
2. After that tip these into a large mixing bowl and add all the remaining ingredients. Mix very thoroughly, seasoning well
Makes enough for a 12-14lb (5½-6½kg) turkey