Getting stuffed at Christmas

Stuffing is an essential accompaniment for any Christmas dinner and of course stuffing comes in a multitude of flavours.

The history of stuffing is somewhat sketchy but appears to been around since at least roman times as the earliest recorded is in the Roman cookbook, Apicius’ “De Re Coquinaria” which appears to contain recipes for stuffed chicken, hare, pig, and yes…dormouse – excuse me if I don’t!

The majority stuffings here seem to consist of vegetables, herbs and spices, nuts, and spelt*  and frequently contain chopped liver, brains, and offal (any other meaty bits left over)

*Spelt is a wheat and was a staple in parts of Europe from the Bronze Age to medieval times, but it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food.

Anyway stuffing is basically forced into animals cavities before baking and my favourite is homemade Sage and Onion which is from Mrs Beeton, you can find it here

Here is the ever wonderful Ruth Goodman with some top suggestion for Turkey and Stuffing.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s