Our Family Stuffing Recipe
Stuffing recipes can be the source of many a debate. This one has been passed down from generation to generation and never fails to impress.
The addition of mashed potatoes may seem weird, but give it a try, you won’t be disappointed. It produces a moist stuffing with lovely flavour.
Sometimes I might vary things slightly and in a pan fry an onion in butter with some finely chopped celery, dried sage, parsley and thyme until soft and add to the mixture.
I have lovely memories of robbing some as it was been made in my Grandmothers house at Christmas – some years there was so much robbing happening, another batch had to be produced.
I always make double the quantity needed and wrap well in foil and cling film and freeze. I just cook it in the oven once its defrosted with small cubes of butter on the top.
- Mashed potato, salted
- Whole pack of thyme and parsley
- 2 white onions, diced
- Small cubes of real butter
- Salt and freshly ground black pepper to season
- 200g white breadcrumbs
- Place the diced onion, potato and breadcrumbs in a bowl. Ratio of potato to breadcrumbs is approx 50 / 50.
- Pick off all thyme leaves and add to bowl along with the finely chopped parsley.
- Season really well with salt and pepper and mix well.
- Add mixture to baking dish and top generously with small cubes of real butter.
- Place in a preheated oven at 180 deg for about 30 to 40mins or until the top has browned slightly.