Mary Berry Turkey Stuffing Food

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.

THANKSGIVING STUFFING

Steps:

• Heat the oven to 140C/120C fan/gas 1 and lightly butter a deep 20 x 30cm baking dish. Tip the bread out onto a baking sheet and bake for 40 minutes until crisp and dry.
• Meanwhile, melt three-quarters of the butter in a large pan over a medium heat and cook the onion and celery with a pinch of salt for 10 minutes until softened. Stir in the herbs, then season with plenty of black pepper. Tip in the bread, toss to combine, then pour in half the chicken stock and toss again. Tip the stuffing mixture into the prepared dish and leave to cool slightly.
• Turn the oven up to 180C/160C fan/gas 4. Whisk together the remaining stock and the eggs, then pour this evenly over the stuffing in the dish. Dot the remaining butter over the top, then cover with foil and bake for 30 mins before removing the foil and baking for another 30 mins until golden.