Chef Tips: Perfect Stuffing for Your Christmas Dinner

When I asked Nevil, General Manager of Low Wood Bay, what he’d like to feature on the festive menu, quick as a flash he replied, “Gary’s sausage stuffing”. I was intrigued that a humble turkey accompaniment is the talking point in the kitchens at Low Wood Bay at Christmas-time.

The History of Stuffing with Dinner

Various kinds of stuffing are recorded as far back as the Roman Empire. Stuffing in the middle ages was known as farce, from the Latin farcire meaning to stuff. Farce originally denoted a brief, light-hearted play stuffed in between lengthy religious productions to keep the audience from being bored.

Uppercrust society in Victorian times changed ‘stuffing’ to ‘dressing’ as it sounded a little more genteel. Both terms are used interchangeably in kitchens these days. There are a huge number of recipes, regional and family variations, often handed down from generation to generation.

So, before you reach for the pre-packed variety this Christmas, because, let’s face it, it’s usually the turkey that takes our time and attention, here’s a simple stuffing recipe that could start a whole new family tradition and help your Christmas dinner rise to unprecedented culinary heights and delights.

Homemade Christmas Stuffing
Homemade Christmas Stuffing

Gary’s Sausage Stuffing

Ingredients

  • 500 g good quality sausage meat
  • 1 egg
  • 1 onion, finely diced
  • 5 – 6 sage leaves, finely chopped
  • 200 g pack whole chestnuts

Method

  1. Cook the onions gently, without colouring. Remove from heat and stir in the chopped sage. Allow to cool.
  2. In a bowl combine sausage meat, egg and cooled onion mixture.
  3. Break up the chestnuts and stir into the mixture.
  4. Season with salt and pepper.
  5. Tear an 18” strip of tin foil and greaseproof paper. Lay the paper on top of the foil. Evenly spread the stuffing mixture onto the paper and roll to form a thick sausage.
  6. Twist the ends of the paper and foil and fold under to seal the ends. Steam for 30 – 40 minutes.

To Serve

Allow to cool slightly. Slice and serve with turkey, gravy and, of course, sprouts.

Don’t fancy a traditional Christmas roast? Check out these international Christmas Dinner ideas.

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