Crispy Traybake Stuffing Food
CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
CRISPY TRAYBAKE STUFFING
If your favourite part of the stuffing is the crispy bits, you'll love this recipe. It can be prepped up to two days in advance, then baked on the day
Provided by Chelsie Collins
Categories Side dish
Time 45m
Number Of Ingredients 7
Steps:
- Heat the butter in a large, non-stick pan over a medium heat and cook the onions for 10 mins until softened. Add the apple, cook for 2-3 mins more, then set aside.
- Tip the sausagemeat into a large bowl, and combine with the onion and apple mixture, all the other ingredients and some seasoning. Use your hands to mix everything really well. Can be kept in the fridge up to two days before baking.
- While the turkey crown is resting, spread the stuffing into a large shallow roasting tin and cook in the oven with the turkey legs for 30-35 mins until the top has formed a crust. Serve immediately with the reserved sage leaves scattered over.
Nutrition Facts : Calories 343 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium
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TOP 10 WAYS WITH STUFFING | BBC GOOD FOOD
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- Roll with it. Give Yule log a whole new meaning by serving your seasonal sausagemeat stuffing as a pretty cylindrical centrepiece. Wrap in bacon and serve in thick slices.
- That's a wrap. Not content with one dose of pork? Finish off your stuffing with a criss-crossed bacon wrap and secure with cocktail sticks for a side dish that gives pigs-in-blankets a run for its money.
- Super-simple traybake. This ingenious stuffing traybake celebrates all the crispiest, tastiest bits of a traditional stuffing recipe. It can be made ahead and kept in the fridge for up to two days, or frozen for extra convenience.
- Go vegetarian. Kick sausagemeat to the kerb and try a veggie stuffing. Breadcrumbs add volume, while almonds and figs provide contrasting flavours and textures.
- Make a cake. Avoid tedious ball rolling and flatten your stuffing into a cake. This method works with most stuffing recipes, but our version is packed with crunchy chestnuts.
- Go with the grain. Often-overlooked polenta is an economical ingredient. Its soft texture lends itself well to being cooked with cream. Once topped with bacon, herbs and parmesan cheese, it makes an ideal alternative stuffing choice.
- Exotic flavours. There’s something about traditional stuffing that feels fundamentally British, but there are versions of stuffing for many cuisines. This lamb shoulder with stuffing is Middle Eastern in feel thanks to the cinnamon, date and parsley flavours.
- Summery stuffing. Stuffing isn’t just for the festive season. This sunshine version uses couscous instead of breadcrumbs, and teams it with apricots, pine nuts and mint.
- Bulk it out with bread. This clever recipe uses chunks of ciabatta to add a delicious crunch to this traybake stuffing. Prepare it up to two days in advance, ready to pop in the oven on the day.
- Love your leftovers. This might make traditionalists shudder, but a stuffing-topped pizza is certainly original. It also uses up leftover turkey and is topped with cheese – what more could you ask for?
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