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Christmas Stuffing Two Ways

Christmas Stuffing Two Ways

By OcadoLifePublished on 04 November 2021Keep it classic or take it to the next level, try these easy Christmas stuffing recipes to go with your Christmas dinner from Kat Mead, a food writer who trained at Leiths School of Food and Wine. Take one base mixture, then dress it up to suit you: choose sage and onion for a comforting, traditional winter warmer, or chorizo, red pepper and raisin for a punchy Spanish twist. We like to cook the stuffing in a roasting tin, for a nice crispy topping. Serve alongside our best-ever turkey recipes, epic roast potatoes and all the trimmings.
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Time and servings

1 hr 30 minsTotal time
6Servings
10 minsPrep time
1 hr 20 minsCooking time

Ingredients

  • 500 g of pork sausagemeat, for the stuffing base
  • 200 g of sourdough bread, blitzed into breadcrumbs (for the stuffing base)
  • 1 tsp of freshly ground black pepper, for the stuffing base
  • 4 large echalion shallots, halved lengthways (for the sage and onion option)
  • 2 tbsp of olive oil, for the sage and onion option
  • 25 g of sage, leaves finely chopped (for the sage and onion option)
  • 30 g of flat-leaf parsley, finely chopped (for the sage and onion option)
  • 1.5 tsp of ground nutmeg, for the sage and onion option
  • 0.5 tsp of garlic powder, for the sage and onion option
  • 200 g of cooking chorizo, diced (for the chorizo option)
  • 1 x 460g jar roasted red peppers, drained and chopped (for the chorizo option)
  • 30 g of coriander, finely chopped (for the chorizo option)
  • 100 g of pine nuts, for the chorizo option
  • 100 g of raisins, for the chorizo option
  • 2 tsp of sweet smoked paprika, for the chorizo option
  • 1 medium egg, optional (for the chorizo option)

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Put all the base ingredients into a bowl with a pinch of salt and set aside.

  • Step 2

    For the sage and onion version, line a roasting tin with baking paper, add the shallots and drizzle with oil. Roast for 40 mins, turning the shallots once or twice, until soft and golden. Let cool slightly before chopping and adding to the base mixture. Add the fresh herbs and spices and use your hands to combine everything thoroughly.

  • Step 3

    Or for the chorizo, red pepper and raisin version, add all the ingredients to the base mixture. Add the egg for a less crumbly stuffing – it’ll help hold everything together. Use your hands to combine thoroughly.

  • Step 4

    When you’ve prepped the stuffing, press the mixture into a roasting tin, to about 3cm thick. Bake for 35-40 mins for the sage and onion, or 30 mins for the chorizo version.