Mary Berrys Christmas Stuffing Recipes

MARY BERRY'S CHRISTMAS STUFFING

Steps:

• Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened.
• Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and freshly ground black pepper.
• Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4-5 minutes, turning once, until golden on both sides.
• Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20-25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil.
• Serve with roast turkey, roast chicken, or other roast meat.

MARY BERRY'S SAGE & ONION STUFFING

Steps:

• Place the chopped onion into a saucepan. Cover with the cold water. Bring to the boil, then reduce to a simmer and simmer over low heat for 15 minutes. Drain very well.
• Return the ovens to the saucepan. Stir in the butter and the remaining ingredients, tossing to combine and seasoning to taste.
• Allow to cool completely if you are using it to stuff a bird. If you are cooking it separately. Place into a buttered dish. Dot butter over the top.
• Cover and bake in a 180*C/350*F/gas mark 4 oven for 25 to 30 minutes.
• Uncover and bake for a further 10 minutes to crisp up the top if desired.

CHESTNUT STUFFING

Steps:

• Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.
• Add 600ml/1 pint water into a pan with the onion and apricots. Bring to the boil, then reduce the heat and simmer for about five minutes. Drain.
• Put the breadcrumbs into a large bowl. Melt the butter in a frying pan and pour half of this onto the breadcrumbs.
• In the remaining butter, fry the chestnuts over a high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion and parsley to the bowl. Season with salt and pepper.
• Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.