Andy’s tutti-frutti Christmas stuffing

Tried and tested over many a Christmas day! 🙂


  • Sausage meat (typically I’ve used about one 500g pack for this recipe to serve around 8-10, but it depends on how hungry your guests are!)
  • Breadcrumbs (about half a small loaf, crusts removed – have a few spare to make sure mixture is dry and pliable)
  • Chestnuts (the peeled, cooked variety are great), chopped
  • Cranberries (small handful) whole
  • Dried apricots (ditto) chopped
  • Toasted almonds (1 spoon)
  • Parsley, chopped finely (fresh is better)
  • Thyme, taken off the twig (ditto)
  • Sage, chopped finely
  • 1-2 shallots, chopped finely
  • 1 egg, beaten
  • Lemon zest (1 lemon is fine)
  • Small glug of port
  • Black pepper & fresh milled salt

Mix ingredients until thoroughly.  Leave covered for an hour or so.  Stuff bird or cook separately. If you do cook separately, use a buttered oven tin and top with streaky bacon.

PS.  For the 2014 version, I included minced pork as well as sausage meat, plus pistachio nuts for extra colour.  Report to follow!

2014-12-21 11.42.09 2014-12-21 11.39.39

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