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Stuck for Stuffing?

Stuck for Stuffing?

I know we’re late in the game on this one, but what’s Christmas without a little bit of chaos, right? Don’t panic if you’ve already got your stuffing or dressing sorted. Stuffing is not merely a side dish for Thanksgiving or Christmas dinner, but a delicious addition to the stick-to-your-ribs dinners that the cold, short winter days invite. This is such an easy dish to make, and this recipe will add a special warmth to any dinner you pair with it. Whether made into a loaf or as loose stuffing, I hope you will enjoy this as much as I do!

Sweet & Savoury Stuffing
Serves 6

Ingredients

  • Rapeseed Oil, or any other oil for cooking, plus a few pats of butter
  • 2 onions, diced
  • 2 carrots, finely diced
  • 2 sticks of celery, finely diced
  • 2 cooked beets, peeled and coarsely chopped
  • 2 persimmons, cut into medium slices, and then halved
  • 8 ounces cooked and peeled chestnuts, halved (or find a pack of pre-cooked, vacuum packed chestnuts)
  • 1 pound pork sausage meat
  • 8 – 10 ounces dry bread crumbs or cubes
  • ¼ – ½ dried cranberries, depending on your preference
  • Zest of 1 orange
  • 1 ounce fresh sage, chopped finely
  • ½ teaspoon nutmeg
  • Salt and Pepper to taste

 

Method

  1. Heat the oven to 375f/190c/gas mark 5.
  2. In a large roasting tray, coat the beets and persimmons in oil, seasoning lightly with salt, pepper, and a dash of nutmeg. Roast in the oven for 20 minutes.
  3. Meanwhile, heat the oil in a pan. You will use this pan to eventually combine most of the ingredients, so ensure it has a high enough wall to hold it all. Brown the sausage meat, being careful to break up the meat well.
  4. Once browned, add the onions and saute until becoming translucent. Tip in the carrots and celery and saute for another 5-6 minutes.
  5. Stir in the chestnuts, sage, nutmeg, orange zest, butter, and cranberries. After mixing well, fold in the breadcrumbs. For a moister stuffing, or to make a stuffing loaf or balls, many people add a pint of stock to the stuffing at this stage.
  6. Once combined, add the stuffing mixture to the roasted beets and persimmons and stir gently until combined. Taste the stuffing mixture to ensure the seasoning is to your liking and then place the tray back into the oven, finishing off for another 25-30 minutes, or until the breadcrumbs are just toasted nicely. If roasting as a loaf, bake in a loaf pan for 45 minutes or until heated thoroughly and crisped on top. Stuffing balls should take 30 minutes.

 

Apple Upside-Down Cake

Apple Upside-Down Cake

Although not overly healthy (or even at all), I have to share this recipe. It’s winter and there’s nothing like the scent of warm, cinnamon apples filling the house. Apples are synonymous with the holidays! Between caramel or candied apples, apple pies, apple sauce, or pork and apples, recipes are as plentiful and diverse as the varieties of apples. Although you might have a favourite go-to recipe for your Christmas or other family get togethers, I urge you to try this easy, cinnamony, upside-down comfort cake, even for an afternoon get together with friends over tea and coffee. You won’t be disappointed!

Ingredients

  • ½ cup/115g butter, softened
  • 2 cups/450g caster sugar
  • 2 eggs
  • 1 cup/240ml milk
  • 2 teaspoons vanilla
  • 1 tablespoon cinnamon
  • 3 cups/375g self-raising flour
  • 2 apples, peeled, cored, and diced
  • A few drops of lemon juice
  • 1 ½ teaspoon sugar
  • Icing sugar, to dust

Method

Heat oven to 350f. Grease a bundt pan. Sprinkle the 1 ½ teaspoons of sugar along the bottom of the pan. Add a few drops of lemon juice to the sugar and set aside.
Beat the butter and sugar until light and fluffy. Mix in vanilla, cinnamon, eggs, and milk.
Fold in 1 cup of flour at a time until completely combined.
Spread the diced apple into the bottom of the bundt pan.
Place batter onto the apples one spoonful at a time. Bake 45 minutes or until a toothpick is inserted and comes out clean.
Once cooked, cool for 10 minutes and turn out onto a serving plate. Dust with icing sugar. It’s best enjoyed warm, fresh out of the oven, sliced with a thick spread of butter on top, a big mug of tea or coffee, and a few close friends.