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.