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Stuffing is one of those things that makes Christmas dinner. We love the turkey and the gravy, but it’s the aromatic flavours of the stuffing that bring back all those memories of Christmas. So have a look at these stuffing recipes from the likes of Gordon Ramsay and Jacques Pépin.
Chestnut stuffing from Babish
Babish does a last-minute Thanksgiving that could just as well be a Christmas turkey dinner. For his stuffing he uses sage sausage meat. If you can’t get your hands on that, use ground pork seasoned with salt, garlic powder and finely chopped fresh sage. Brown the sausage meat in a large casserole, remove and set aside. Add rendered butter, mirepoix and sauté. Add sage, thyme and garlic and cook and deglaze the pot, then add the sausage, roasted chestnuts and croutons. Add the stock slowly. Cover and keep warm.
Gordon Ramsay's pork, sage and apple stuffing
Ground pork, seasoned and mixed with grated apple, chopped dried apricots, pistachio nuts, parsley, lemon zest and sage. Gordon Ramsay rolls the stuffing in sage leaves for presentation, and hides a spicy sausage surprise in the middle. The whole lot is rolled in tinfoil and baked in the oven.
Easy stuffing
This recipe by Delish is super easy. Starting with dried sourdough bread, celery, onion, parsley, sage, rosemary and thyme, chicken broth and eggs. A whole stick of butter goes in the pan adding onions, herbs and garlic (sausage is optional). Eggs combine everything together before going in the oven on a baking dish.
Simple stuffing by Victoria Granof
This is a fail-safe stuffing recipe that starts with tearing the bread, for a rougher texture. A mirepoix is cooked down in a lot of melted butter, added to the bread and mixed in the bowl with herbs. Chicken stock will keep it from getting dry. Whisked eggs in the mix bind it together before the whole lot goes on a baking tray in the oven.
Jacques Pépin's Roast Turkey, Gravy, and Stuffing
Jacques Pépin makes his stuffing with onion, corn and mushroom dumped in the stock and warmed to combine. The mixture goes onto a packaged cornbread stuffing mix (why not?) and is roasted in the oven until crisp.
