Monday, 15 December 2014

Parsley Stuffing for your turkey by Laurie Burley

Here is my new friend Laurie's Parsley Stuffing, taken from Recipes from a Cornish Kitchen.
It won't take long to make.




Parsley Stuffing

The best stuffing for your turkey and a very old traditional Cornish recipe. I have used this recipe forever and it has been on my Blog since I started! I make no apologies for repeating it this year, for all my new likers! Mine is already made and tucked away in my freezer, all ready to defrost on Xmas eve night….. then pop it into the turkey neck cavity before roasting. The photo is a mini chicken version!!

In our family we just call this Stuffing, or even "stuff", but I had to give it a proper name. I have no idea of the origins of this delicious dressing but my Mother served it for as long as I can remember and it was my belief that it was my grandmother's recipe - she was born in 1885! I have never cooked a roast chicken without this stuffed into its neck - definitely NOT his bum. It is just as scrumptious when cold, to serve with cold meats. It also freezes perfectly. I will give you the basic recipe, that will probably stuff 2 everyday chickens but for my Xmas Turkey I use at least double the amount. It depends on the size.

12 oz white breadcrumbs, from a few days old, uncut loaf - no crusts
6 oz suet - Atora, light is good [but a hundred years ago it would have been the real thing]
2 oz chopped FRESH Parsley - this is a lot! [use finer stalks too]
2 teaspoons of dried mixed herbs
Sea salt and freshly ground pepper - plenty of both!
4 eggs to bind

Cube the bread and blitz in a food processor or blender. Put in a bowl along with everything else. Beat the eggs and mix together. It's as easy as that. I batch make and freeze little packets for use and take out the night before and leave in the fridge. Pack tightly in the neck cavity and hold with cocktail sticks, or at Xmas I sew it in. Watch out for the cotton!!