It’s not Christmas if we’re not debating the merits of Christmas dinner, is it? Yes, we all love roast potatoes and the meat (or meat alternative) is always a winner but parsnips can be controversial, right? And I have had many-a-debate over whether stuffing is necessary on the sacred dish.
The thing is, I kind of get it. The flavours are just so bloody strong and while for those of us that love it, it’s the perfect addition, I can see why the flavour and scents would be offputting to others.
However, if you hope to have a last-ditch attempt at nailing stuffing, may I suggest Mary Berry’s approach?
Mary Berry sage and onion stuffing recipe
Speaking to the Radio Times, Mary said: “I always use fresh herbs for the stuffing. I don’t like packet stuffing because the dry herbs are too strong.”
For her take on stuffing, you’ll need:
- 450g onions, peeled and chopped
- 300ml water
- 75g butter melted (plus more to butter the baking dish)
- 1 TBS chopped fresh sage leaves
- 1 TBS chopped parsley
- Rind and juice of lemon
- 150g fresh soft white bread crumbs
- salt and black pepper to taste
- butter to dot over the top of the dish
- 700g pork sausage meat
The recipe is surprisingly simple, with most of the ingredients being kitchen staples. Once combined, the stuffing balls are divided into 16 portions and browned in a frying pan before going into the oven for 20 minutes.
Mary shared her entire recipe on her show Mary Berry’s Absolute Favourites:
