Sausage and Sage Stuffing
3 500g tubes sausage meat
1 large onion, diced
2 tbsp sage
breadcrumbs
pepper
In a large saucepan, brown the sausage meat. Drain off the fat once the meat is no longer pink in colour. Keep cooking the meat, breaking it up into fine chunks. Add the onion and sage and cook until the onion is cooked. Taste and add pepper and more sage to taste. Add enough breadcrumbs to bind the mixture together. Refrigerate and stuff into the cavity of a turkey or bake for 1 hour at 350 deg F.
(this is vastly different from my mother's stuffing)
~ 1 lb bread cubes (I used white sandwich loaf)
1 can condensed mushroom soup1 can creamed corn
1 c sliced mushrooms
1/2 c dried cranberries
1/4 c diced dried apricots
1/4 c diced apple
1 tsp dried oregano
pepper
Mix all the ingredients together and pour into a greased baking dish. Bake for 1 hour at 350 deg F.
Bread Sauce
(this is a traditional English side for roast turkey - at least from where my mum's family is from - this is the way she taught me to make it and I still love it with turkey and in turkey sandwiches)1 onion
handful of whole cloves
2 c bread crumbs or bread cubes
2 c milk (or more)
grating of nutmeg
pepper
Peel the onion and cut off the root end. Leave whole and push the whole cloves all around the onion. Put the onion into a saucepan and cover with breadcrumbs. Cover the breadcrumbs with milk and put on very low heat for at least an hour. Stir. Add the pepper and nutmeg. Add milk if the mixture looks dry (it should resemble wet porridge). Serve hot with roast turkey.
My gravy still isn't stellar and I have a little secret about it. I used canned turkey gravy as a base and add wine, dijon mustard, pepper and turkey drippings to it. Cheater gravy but it make me stress way less and I figure it's better for my sanity.
Yesterday for dessert I took a departure from tradition. Mum used to make the traditional English Christmas pudding. She had three pudding bowls so once every three years she would make three and at Christmas one would be steamed, set alight with brandy and holly and eaten with hard sauce (brandy butter). I never was overly fond of it - it was a wonderful excuse to eat brandy butter. So yesterday I served this peach pie. There weren't any leftovers.
And to make dinner preparations easier, I made both stuffings and the peach pie the day before. And I used Nigella Lawson's Christmas timetable to keep me on track (sort of) during the cooking. And thanks to K for providing the delicious free range turkey for me to roast.
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