Gingerbread Stuffing Recipes

GINGERBREAD STUFFING - A NIGELLA RECIPE DE-GLUTENED

Steps:

• Generously grease a small baking dish/2 pound loaf tin with butter, or completely line a 2 pound loaf tin with baking paper.
• Put the oil and butter in a large skillet/saucepan and fry the chopped onions and apples until soft (10 to 15 minutes).
• Add the chopped bacon and cook for at least a further 5 minutes, stirring frequently.
• Add the clementine zest and stir through.
• Remove the pan from the heat and cool a little (stirring occasionally to help cool more quickly).
• Meanwhile, pre-heat the oven to 200 C/400 F/Gas 6.
• When cool enough, add the beaten egg and pepper and stir through.
• Lastly, add the crumbled ginger cake and fold in gently.
• Tip the mixture into the prepared baking dish and push into the corners. Bake for about 50 minutes (covering with foil for the first 30 minutes to prevent the top from burning), until golden brown and crisp on top.
• Leave to cool in the dish/tin for 10 to 15 minutes before tipping out (or serve straight from the dish)

SPICY LEMON-GINGER BREAD STUFFING

Steps:

• In a blender or food processor, combine the chiles, half of the lemon (pulp, peel and all), ginger and garlic. Pulse together until finely chopped. (Or, finely chop ingredients together with a large knife.)
• Transfer to a bowl, and add the bread, caraway seeds and melted butter. If the stuffing seems dry, squeeze the remaining lemon half over the mixture and toss again.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

OLD-FASHIONED GINGERBREAD

Steps:

• Heat oven to 325°F. Grease and flour bottom and sides of square pan, 9x9x2 inches.
• Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

GINGERBREAD STUFFING

Steps:

• Finely chop the onions and apple, using a food processor or by hand.
• Heat the butter and oil in a large wide saucepan and fry both onions and apples until soft, about 10-15 minutes.
• Now very finely chop the bacon in the processor, and add this to the softened onion and apple mixture.
• Cook everything, stirring frequently, for about 5 minutes more; then add the orange zest.
• Take the pan off the heat and let it cool a little; then mix in the gingerbread crumbs.
• Add the beaten eggs and pepper; mix well.
• You can use the stuffing to stuff the cavity of your turkey, or cook all of it in a buttered baking dish or loaf pan.
• Bake at 350° for 30-35 minutes.
• Let the cooked stuffing sit in its terrine for 10 minutes before turning it out and slicing it.

ULTIMATE EASY GINGERBREAD

Steps:

• Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
• Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
• Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
• Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
• Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.