How to cook Christmas turkey and stuffing


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 Ruth Goodman with some top suggestion for Turkey and Stuffing.

Sage and Onion Stuffing 1861

This is the best recipe for Sage and Onion I have ever tried and is now the one I always use.

Fresh herbs are a definite bonus and I would really recommend growing your own if you can. A window box will do but fresh sage is a must for this one.

Ingredients:

Onions
Fresh Sage
Bread crumbs
Butter (not a substitute)
1 egg

So readily all year round and can be used with (not only) Geese, Duck and Pork but also with Chicken and Turkey for the ultimate Victorian Sunday roast or Christmas dinner and beats the pants of any of the dried stuffing mixes you can buy…

From Mrs Beeton’s Book of Household Management 

Christmas Dinner accompaniments – Sage and Onion stuffing recipe

This is the best recipe for Sage and Onion I have ever tried and is now the one I always use.

Fresh herbs are a definite bonus and I would really recommend growing your own if you can. A window box will do but fresh sage is a must for this one.

Ingredients:

Onions
Fresh Sage
Bread crumbs
Butter (not a substitute)
1 egg

So readily all year round and can be used with (not only) Geese, Duck and Pork but also with Chicken and Turkey for the ultimate Victorian Sunday roast or Christmas dinner and beats the pants of any of the dried stuffing mixes you can buy…

From Mrs Beeton’s Book of Household Management