Much Ado About Stuffing!

With Thanksgiving fast approaching, Nicky – ever generous and kind – thought she’d share her famous stuffing recipe with all you lovely people. This recipe is perfect for turkey and you’ll hopefully have most of the ingredients lying around your kitchen already. So try it out this Thursday for a fabulous Thanksgiving feast!

Thanksgiving Stuffing Recipe by Tea & Sympathy

1 large onion chopped
2 sticks celery chopped
2 red apples chopped
6 rashers bacon chopped
3 sausages out of skin
1/2 cup pine nuts
1/2 cup fresh chopped sage leaves
1 tsp dried mixed herbs
salt & pepper
2 cups fresh breadcrumbs
1 or 2 eggs

Fry the onions until soft then add the bacon. Cook for a few minutes then add celery, apples, nuts, sausage meat, sage, herbs, salt and pepper. Fry until it is mostly cooked. take off the heat and add the bread crumbs and beaten egg or eggs. Put into a baking dish and bake for approx 45 minutes in a 375 degree oven.


For the truly lazy we also stock Paxo at our Carry On Tea & Sympathy grocery store. This is a stuffing mixture you can add water to then bake in the oven. So whatever your time constraints this Thanksgiving – Tea & Sympathy has got you covered!


Traditional British Stuffing: Something for the Christmas Weekend

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!


Serves 6-8
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
2 eggs
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!