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Serves
Makes enough to stuff a 16pound turkey)
Author Notes
I love stuffing- in a turkey, layered on a roulade or rolled into balls with spaghetti..................... —Kitchen Butterfly
Ingredients
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1
Tablespoon butter
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1/2
Teaspoon salt
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4-6
Chopped Sage leaves or 1 tablespoon dried
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1/2 an
Onion, chopped
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50g
Carrots, finely chopped
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440g
Sausage meat
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100g
Chestnuts (roasted or boiled)
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150g
Crustless bread soaked
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200ml
milk
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Optional: chilli flakes, black pepper
Directions
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Heat butter on low heat with a bit of salt till brown and fragrant.
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Add sage leaves/dried sage and let fry for a minute
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Add chopped onions and carrots and let cook till softened, about 2-3 minutes. Take off the heat.
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Soak the bread in milk and squeeze out extra milk when the bread is softened
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Add sausage meat, 'milked bread' and chopped chestnuts to the chopped onion and carrots. Stir well.
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Season with chilli flakes and/or black pepper as desired
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Use to stuff a turkey, layer on a butterflied turkey or form into balls.
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If making stuffing balls, form using a tablespoon and place on a baking pan. Bake at 180 degree centigrade in the middle of the oven for 20 minutes or until cooked through
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