Stuffing
Wild rice, chestnut & squash stuffing
Tuesday, November 23rd, 2010
Wild rice, chestnut & squash stuffing
Ingredients
* 1 onion , finely chopped
* bottom half of 1 butternut squash , peeled and cut into small cubes
* 200g pack cooked chestnuts , chopped
* 2 tbsp olive oil
* 4 sage leaves, chopped plus extra sage leaves, to serve
* 200g mixed wild and basmati rice
* 500ml vegetable or chicken stock
* 25g Parmesan (optional) or vegetarian alternative, grated
Method
1. Heat oven to 200C/180C fan/gas 6. Tip the onion, squash and chestnuts into a roasting tin with the oil, chopped sage and seasoning, then toss well with your hands. Roast for 20 mins or until the edges of the squash start to tinge brown. If your oven is full, you can simply fry the lot together in a large frying pan.
2. Add the rice and stir to coat it, then tip the lot into a saucepan. Add the stock and stir well. Bring to a simmer and cook for 20-25 mins or until the rice is tender and the stock absorbed. Add cheese, if using, and tip into a baking dish. You can now cover and chill the stuffing for up to a day. To finish, heat grill to high, then cook until the top is browned and crisp and the stuffing is hot through.
Tags: butternut squash, chestnuts, onion, sage
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Polenta & Panceta Stuffing
Tuesday, November 23rd, 2010
Ingredients
* 1 onion , finely chopped
* 2 tbsp olive oil
* 2 x 70g packs cubetti di pancetta
* 1 garlic clove , crushed
* 2 thyme sprigs, leave stripped and finely chopped, plus extra to serve
* 1 x 500g pack ready-cooked polenta , chopped into cubes
* 50g Parmesan , grated
* 250ml single or whipping cream
* 250ml chicken or vegetable stock
Method
1. Heat oven to 200C/180C fan/gas 6. In a large frying pan, gently fry the onion in the oil until soft, about 8-10 mins. Stir in the pancetta, garlic and thyme, and cook until the pancetta is browned and crisp. Stir in the polenta and half the cheese and cook for a few mins – don’t worry if the polenta breaks up. You can prepare up to this stage up to a day ahead.
2. Add the cream and stock to the pan, mix thoroughly, then pour into an oiled baking dish. Sprinkle the remaining cheese over and bake for 40 mins or until browned on top. Allow to stand for 10 mins before serving.
Tags: garlic, onion, thyme
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Sausage & Cranberry Stuffing
Tuesday, November 23rd, 2010
Ingredients
* 1 onion , finely chopped
* 25g butter
* 2 slices white bread , whizzed to chunky breadcrumbs
* 200g sausagemeat
* 1 apple , peeled and grated
* 200g cranberries
* 50g pistachios
* 4 sage leaves, finely sliced
* ½ tsp mixed spice
* bay leaves , to serve (optional)
Method
1. Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
2. To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.
Tags: apple, bay leaf, Cranberry, onion, sage, sausages
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