Updated: Nov 7, 2021
I'm sure everyone can agree that stuffing is one of the most important dishes to serve at Christmas along with the all famous Turkey.
You can either stuff the Turkey or have it separately with mashed peas, casseroles or even keep the left overs to make stuffing muffin cakes for boxing day breakfast.
This recipe is a classic, but enhanced with a mix of 7 different herbs such as sage, marjoram and thyme to bring out flavour and fragrance.
Prep: 25mins | Cook: 1hour | Serves: 8-10
1 Large Onion
3 Garlic Cloves
4 Celery Stalks
2 Chicken or Vegetable Stock Cubes (dissolved in required about of boiled water)
2 Eggs Beaten
1 Packet of Stuffing Seasoning
First slice the baguette and then tear up the bread into smaller size bite croutons and leave them out to dry for 48 hours to make them stale. If you don't have the time to air dry your bread you can place the slices onto an oven tray and toast them at 250C for 40-60 minutes flipping them over half way.
Preheat the oven 200C/fan 180C/gas 6.
Chop the onion, celery and leek. Into a frying pan melt a 4tbs of butter and add the vegetables and cook until soft. Slice the garlic and add this to the pan with the stuffing seasoning mix and cook for a further minute or two. Season with salt and pepper.
In a large mixing bowl place the bread, and toss in the vegetable mixture and combine all the ingredients together.
In a separate bowl, whisk together the eggs and chicken stock before pouring this over the bread mix. Mix well and coat without allowing the bread to become soggy but moist.
Into a baking dish add a knob of butter and place the dish in the oven to melt and cover the bottom of the dish. Then transfer the stuffing mix to the baking dish and spread it out evenly.
Cover the dish in foil and cook for 45minutes. Remove the foil and cook for a further 15-30minutes for a crisp and golden crust.
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Enjoy your meal.
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