Twas the week before Christmas, when all through the house… everyone was talking about stuffing! One of our absolute favorite parts of the dinner, with a little bit of forward planning, it’s remarkably simple to make yourself. Rich and warming, this is a quintessential winter dish and makes a great contribution to a pot luck dinner. Get a nice piece of meat, combine with last week’s recipe for roast potatoes and parsnips, and you have the foundations of a stunning festive feast. And if you don’t want to make it yourself, we have some top-notch ready-mixed versions in-store!
Preparation Time:1 1/2 hours
1 tablespoon butter
1 tablespoon oil
1 large onion (6-8 ozs.), peeled and chopped
4 strips of bacon, cut into small pieces
1/2 cup chicken livers, finely chopped
4 pork sausages, cut into small chunks
1 stalk celery, chopped small
1 red apple, cored and finely chopped
Salt and pepper
1 teaspoon dried mixed herbs (herbes de Provence)
1 bunch fresh sage (12-15 leaves), chopped
1/2 cup plain bread crumbs (store-bought bread crumbs are fine)
- Preheat the oven to 375F.
- Put the oil and butter in a frying pan, enough to coat the bottom of the pan. Saute the onion until soft and just turning brown.
- Add the bacon, chicken livers, and sausage and cook for 2-3 minutes, until the meat has browned.
- Add the celery, apple, herbs and sage with the salt and pepper; saute until everything is cooked and the apples and celery are soft.
- Transfer the mixture to a mixing bowl and add the eggs and bread crumbs; mix well.
- Transfer to an 8×8-inch ovenproof dish and bake for about 1 hour, until browned and crispy on top.
And remember, as with all recipes, this is taken from our cookbook ‘Tea & Sympathy: The Life of an English Teashop in New York City’. Now out of print, we have a few copies left in-store – the ideal gift for any discerning lover of British food or culture!