[wildeone]

Shaun how was your birthday 'treat' away!? no details required!!! :shock:

[WG.]

Shaun how was your birthday 'treat' away!? full details required!!!  

[wildeone]

WG     men :roll:

[jacnal]

POXO STUFFING!. Why spoil a good meal.

I posted this elsewhere, I'm sure you can find the 10mins you need to make it.

DD's Homemade stuffing.

Soak 4 slices bread, squeeze out excess water.
Add a small, finely chopped onion, one egg, fresh or dried herbs to taste and a liberal sprinkling of suet.

(Sorry quantities are not precise, I've never weighed them, just thrown them in! Don't think it matters too much).

Mix well with fork until all ingredients are well blended.

Place in oiled pyrex dish & stick in oven 45 mins before you serve.

Never stuff the cavity - it stops the bird cooking from the inside.

Sorry this is not a vegetarian/vegan stuffing, the egg binds it and the suet makes it fluffy & light. I believe you can get veggie suet, but never tried it.

This is enough for about 6 people with appetites. Adjust quantities to suit.

Will try this DD. Can I use goose fat instead of suet? I have at least half a kilo of the stuff - came with the bird

[WG.]

Will try this DD. Can I use goose fat instead of suet? I have at least half a kilo of the stuff - came with the bird

Yes but, render it first Jac.  Heat it in the oven until fat flows out.

[jacnal]

Will try this DD. Can I use goose fat instead of suet? I have at least half a kilo of the stuff - came with the bird

Yes but, render it first Jac.  Heat it in the oven until fat flows out.

Thanks WG. And for explaining what rendering is as well. I'd have been asking a follow-up question to the effect of.. render it what... fat? :roll:  :roll:

[WG.]

I wouldn't add much since the stuffing will absorb fat from the goose during the roasting too

[jacnal]

I was going to make the stuffing in a separate dish. Won't be stuffing the bird. Tried stuffing a chicken once, the stuffing got all soggy and yukky. Don't know what happened there :?  :oops:

[shaun]

Shaun how was your birthday 'treat' away!? no details required!!! :shock:

how did my weekend away get into a post about Christmas stuffing ? :roll:  

[wildeone]

Shaun how was your birthday 'treat' away!? no details required!!! :shock:

how did my weekend away get into a post about Christmas stuffing ? :roll:  

   :shock:       I couldn't possibly comment!!!

[DD.]

I was going to make the stuffing in a separate dish. Won't be stuffing the bird. Tried stuffing a chicken once, the stuffing got all soggy and yukky. Don't know what happened there :?  :oops:

I do mine in a seperate dish also. Never used goose fat, so can't advise on the quantity, mind you I've never weighed how much suet I use, I just sprinkle a bit into the mixture!

[DD.]

My bread sauce to compliment my stuffing. Sorry some quantities again unknown - just go by instinct!

Trim crusts of 4 slices of white bread, whizz in blender & crumb.

Shove some milk in a pan - oh, say 1/2 a pint to kick off.

Drop in it a small onion & bouquet garni. (Herbs of choice tied in muslin bag or old handkerchief (clean)).

Simmer until the onion is tender,  fish it out along with the herbs.

Whack in the bread crumbs & stir well whilst gently bringing back to simmer. If too thick add more milk. I doubt it will be too runny, but if it is -add more bread crumbs.

Bit of nutmeg to taste et voila!

[wildeone]

My bread sauce to compliment my stuffing. Sorry some quantities again unknown - just go by instinct!

Trim crusts of 4 slices of white bread, whizz in blender & crumb.

Shove some milk in a pan - oh, say 1/2 a pint to kick off.

Drop in it a small onion & bouquet garni. (Herbs of choice tied in muslin bag or old handkerchief (clean)).

Simmer until the onion is tender,  fish it out along with the herbs.

Whack in the bread crumbs & stir well whilst gently bringing back to simmer. If too thick add more milk. I doubt it will be too runny, but if it is -add more bread crumbs.

Bit of nutmeg to taste et voila!

Just like mine!!! I can't wait!!!