‘Get stuffed’ Christmas competition


Chef Biagi I’m getting ready for Christmas early this year and as I'm the designated cook for occasions like this in the Biagi household, I do have a bit of a repertoire to satisfy the appetites of a demanding audience. But there is always one part of my Christmas lunch that has left us all a bit underwhelmed… my stuffing!

I've already ordered my festive box of meats from Exmoor Style foods and this comes with a rolled turkey breast joint, chipolatas, streaky bacon and sausage meat stuffing (not to mention a pork roast and a beef roast), but I need some help with how to make the most of my basic ingredient of sausage meat.

I know, from meeting many of you at our various events, that many of you are excellent cooks so I wondered if anyone has any great recipes for super stuffing. 

As a prize for the best recipe, I will put together my very own Christmas hamper with a whole load of goodies purloined from the various very generous buyers, and will send this to the winner in time to enjoy during the Christmas hols. But there are rules:

  • You need to post your recipe entries by the end of Sunday 6th Dec.
  • Each entry should be titled “Simon – Get stuffed!
  • The recipe should include sausage meat but can also have any other ingredients you suggest
  • The finished stuffing should be suitable to make into balls (as I have a rolled joint and can’t stuff it)
  • It should be suitable for kids and adults (loads of chillies, for example, wouldn’t be great!)

I’ll make up the top three entries and the family will feast on them to test them out. The entries will be judged by the harshest of critics - my two and seven-year-old children and the judge’s decision will be final!
I’ll announce the winner on my blog on Monday 14th of Dec and send the winner the Christmas Prize. You can enter as many recipes as you like.

So get creative, think honey, apricots, nuts, herbs and whatever else that gets the ‘ol taste buds working. I’m looking forward to eating, sorry trying, all the ideas. For the first time in my life I'm looking forward to being told to “get stuffed!”

Thanks so much for your help and have fun!

Simon X

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  1. E winter November 25, 2009 at 5:34 pm -  Reply

    Simon – “get Stuffed” recipe
    I believe simple recipe is the best recipe. So my stuffing recipe would be as follows:
    1 kg lean minced pork
    500g of chestnuts
    2 large eggs
    250g of real breadcrumbs
    1 teaspoon of salt
    1 teaspoon of five spice
    Boil chestnuts till soft, remove shell, crushed cooked chestnuts into tiny pieces
    toast white bread and crushed toasted bread into powder
    Mixed prepared chestnuts, eggs, salt, five spice together into minced port, then add breadcrumbs till the whole mixture is ready to be rolled into medium size balls
    placed these onto greased tray and cook in the oven at 200C, approx. 25to30minutes.
    All done and ready for the whole family and friends to enjoy this delicious stuffing

  2. simon biagi November 26, 2009 at 2:29 pm -  Reply

    Well that sounds absolutely delicious! Thank you so much and I will definately be trying that one. This could this be the recipe for my Christmas lunch…… unless you know better! Keep’em coming!
    Simon X

  3. Kirsten Chambers November 27, 2009 at 9:38 am -  Reply

    “Simon- Get stuffed”
    This is an old recipe from many generations. A basic recipe is always a winner in our house.
    Breads crumbs made from scratch- 900grams
    onions (prefer red onions for taste) 120grams
    celery 120 grams
    spread or butter 120 grams
    Salt 5ml (1 teaspoon)
    Pepper 5ml (1 teaspoon)
    Poultry Seasoning (If this is not available use mixed herbs and add 5ml of rosemary) 10ml (2 teaspoons)
    Sage 10ml (2 teaspoons)
    Chicken Broth 250 ml
    Parsley fresh 30ml (2 tablespoons)
    Sausage meat 450grams
    1 tablespoon (15ml) of cooking oil ( sunflower or rape seed oil
    is fine)
    1. To make breadcrumbs toast 450 grams of white and 450 grams of wholemeal bread and use food processor until forms powder bread crumbs. Place in large bowl and set aside.
    2.Chop onions and dice celery.
    3.Melt spread (butter) flat (saute) pan and then add onions and celery. Saute ingredients until onions are soft. Use slotted spoon and remove celery and onion and put in separate bowl.
    4. Take 1 tablespoon of sunflower oil and add to saute pan that you just used then add sausage meat. Please break sausage meat up as it it cooked into small pieces.Please add 1 tablespoon (15 ml) of sage to sausage meat as well. Cook sausage meat thoroughly.
    5. Now add the celery and onion to sausage meat in pan and just heat together in the pan and allow to cool slightly.
    6. Take fresh parsley and chop it finely and add to slightly cooled sausage meat mixture in the pan and combine with sausage mixture.
    7. Take large bowl of breadcrumbs add remaining 5ml of sage, add poutry seasoning, add pepper, salt, and combine together in bowl of breadcrumbs.
    8. Add sausage meat mixture to large bowl of breadcrumbs and combine.
    9. Then add chicken broth ( you can use prepared chicken boullion) to breadcrumb mixture a little at a time. The stuffing should be moist enough to be able to form stuffing balls with. If the amount of broth recommended is not enough for the consistency of your preference just add water until you have reached the consistency of preference. Form medium size stuffing balls.
    10. Take flat cookie sheet and line with baking liner or aluminium foil and spray with non-stick spray.
    11.Place in preheated 180’C oven and cook for 30-45 minutes. Enjoy with your mains or as a starter with cranberry sauce (jelly).

  4. Simon Biagi November 27, 2009 at 1:00 pm -  Reply

    Kirsten that’s sounds really simple and delicious! I can’t wait to try them all. Keep them comming in as my son is going to help and he’s getting excited too!

  5. Christine Mason November 30, 2009 at 1:26 pm -  Reply

    Simon – Get Stuffed
    Simon, this is my recipe, I do it every Christmas.
    Please note weights are approximate as I never weigh I just throw in – its that easy
    500grm of sausage meat.
    a small tin of chestnut puree.
    a tin of ready cooked chestnuts roughly chopped, or about a dozen fresh boiled, peeled and roughly chopped.
    Two slices of dry bread made into breadcrumbs.
    Mix all ingredients together, it will be a bit sticky. I personally don’t add salt and pepper but you can if you choose. Flour hands and roll into generous balls. As the sausagemeat releases fat I would cook in a seperate tin to the meat. Cook for about 30 mins or until firm. This stuffing is nice hot but equally nice cold with cold meat.

  6. Jane Duff November 30, 2009 at 9:51 pm -  Reply

    Simon – Get stuffed
    Farmhouse Stuffing for Turkey or chicken
    This recipe has been handed down through the generations in my family and I don’t think you can beat it !
    Sausage meat – quantity to suit number of persons 1 lb minimum
    4 Rashers of Smoked bacon finely diced
    3 slices of bread made into fresh breadcrumbs
    1 Red onion finely diced
    Zest and juice of half a lemon
    handful of chopped fresh parsley
    2 Tablespoons of Milk
    Half a teaspoon of ground nutmeg
    1 oz of butter or similar for frying
    Melt the butter in frying pan and gently fry onion and bacon and sausagemeat until they are browned.
    Add remaining ingredients finally adding the milk gradually until mixture comes together in the pan.
    Place the made stuffing on to buttered foil and cook in oven for approx 20-25 minutes.
    Can be made in advance and stored in the fridge for 24 hours if necessary.

  7. Simon Biagi December 1, 2009 at 2:40 pm -  Reply

    Dear Jane
    Ooooh! I really like this one i think the smoked bacon with a bit of lemon sounds like a really nice combination. By the way I have been gathering together a nice prize for the winner and our buying team are being very generous!! Still time for any last minute entries.
    Simon X

  8. Jayne December 4, 2009 at 8:57 am -  Reply

    Simon – Get Stuffed
    Apple, Cranberry, Chestnut and Exmoor Style Pork Sausagemeat stuffing
    2 oz butter
    4 oz dried cranberries
    1 sprig fresh rosemary
    1 sprig fresh thyme
    Zest of 1 orange
    4 oz vacuum packed chestnuts sliced
    2 cooking apples cored & sliced into cubes
    6 shallots peeled & roughly sliced
    6 oz white bread crumbs
    1 lb Exmoor Style Pork Sausagemeat
    salt & black pepper
    Melt butter & fry the sausage meat, sliced shallots, chopped rosemary & thyme leaves together for about 10 mins or until golden. Tip into a large bowl & add the remaining ingredients and season, mix well. Put the stuffing into a well greased ovenproof dish & cover with buttered foil wrap. 10 Bake in a pre-heated oven 180C/360F or Gas mark 4 for about 35 – 45 mins or until well cooked through, removing the foil for the last 10 mins to brown the top. Enjoy!!!

  9. Jacky Carter December 4, 2009 at 10:11 am -  Reply

    Simon “Get Stuffed”
    Cranberry and Apricot Stuffing
    These staffing balls are made in advance and frozen and then cooked from frozen on Christmas day.
    1.50g butter, plus extra for greasing
    2.1 medium onion, finely chopped
    3.1 celery stick, finely chopped
    4.150g fresh white breadcrumbs
    5.Grated zest of 1 small lemon
    6.400g Exmoor pork sausagemeat
    7.100g fresh cranberries
    8.100g dried apricots, finely chopped
    9.Large handful fresh flatleaf parsley, chopped
    10.8 fresh sage sprigs, finely chopped
    11.1 medium free-range egg, lightly beaten
    1.Melt the butter in a saucepan over a medium heat. Add the onion and celery and cook for 5-8 minutes or until softened. Remove from the heat and put into a mixing bowl and leave to cool.
    2.Add the remaining ingredients and season to taste. Mix well and roll into balls and lay on a baking tray lined with baking paper. Cover with cling film and freeze for a couple of hours until firm, then pop into freezer bags. Label and freeze for up to 1 month.
    3. To cook, preheat the oven to 200°C/fan180°C/gas 6. Tip the frozen balls onto a greased baking tray and cook for 25-30 minutes or until golden and cooked through.

  10. Christine December 4, 2009 at 11:04 am -  Reply

    One large packet of paxo’s sage/onion stuffing
    One large pack of good sausage meat.
    2 finely chopped red onions.
    Cook covered if not in, or under turkey.
    Mix all together- Eat and enjoy.
    No stress, no hassle, is also fab the next day cold sliced with turkey, chips & salad.

  11. Katherine December 4, 2009 at 2:06 pm -  Reply

    Simon – Get Stuffed
    Here’s my recipe for stuffing – I make it every year, and it’s fabulous and sooo savoury!
    Wild Rice and Sausage Stuffing
    300g cooked wild & long grained rice
    250g sausage meat
    4 slices of your favourite bacon, cut into 1″ pieces
    150g onions, chopped
    250g mushrooms, chopped
    100g celery, chopped
    1/2 teaspoon dried oregano
    1 teaspoon crushed fresh sage leaves
    200g fresh breadcrumbs
    Salt & Pepper to taste
    1. Crumble and cook the sausage, drain and set aside.
    2. Wipe out the frying pan and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
    3. Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
    4. For the best results, bake, covered, in an oiled casserole dish at 180°/Gas 4 for 30-40 minutes; add 60ml 120ml of stock, if needed, for moisture

  12. Meeta December 4, 2009 at 5:16 pm -  Reply

    Simon – Get stuffed!
    340 g fresh Cranberries
    6 tbsp Sugar
    200 ml water
    30g Butter
    6 Shallots, finely chopped
    4 cloves Garlic, chopped
    1 small bunch of Sage, finely chopped
    6 sprigs of Thyme, leaves picked
    Salt, and freshly ground black pepper
    500 g quality pork sausage meat
    400g rashers of streaky Bacon, finely chopped
    200g fresh white breadcrumbs,
    4 tbsp Walnuts, lightly crushed
    finely grated zest of 1 Lemons
    16 large slices prosciutto, or Parma ham
    vegetable oil, for dabbing
    1. Put the cranberries and the sugar in a small saucepan. Add in 200mls of water and stir, then heat until bubbling gently and stir again until the sugar has dissolved.
    2. Turn off the heat and leave to go cold. The berries should have softened and deflated slightly.
    3. Heat the butter in a frying pan. Add in shallots and garlic and fry gently until the shallots have softened but not coloured. Remove from heat.
    4. Mix in the sage and thyme then season with salt and freshly ground pepper.
    5. Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and lemon zest. Use your fingers and make sure everything is well mixed together.
    6. Drain away the syrup from the cranberries, then stir the berries into the stuffing mix.
    7. Shape the stuffing into 8 balls, each the size of a large golf ball.
    8. Wrap each one in two slices of prosciutto. Cover with cling film and put in the fridge to firm up, ideally overnight.
    9. Once the turkey has finished roasting, preheat the oven to 200°C/gas 6. Remove the cling film from the stuffing balls and place them across a shallow roasting tin, leaving lots of space between them.
    10. Dab them all over with a little oil and roast for 30 minutes or so until crisped and cooked through.

  13. LA December 4, 2009 at 9:35 pm -  Reply

    Simon – Get Stuffed!
    This is a great recipe for all palates even a more discerning one like yours!
    Apricot & Oatmeal Stuffing
    2oz (60g) butter
    2 celery stalks
    1 large onion
    1 lemon
    4 oz (125g) fresh white breadcrumbs
    2oz (60g) medium oatmeal
    salt & ground black pepper
    1 level teaspoon dried thyme
    3oz (90g) no-need-to-soak apricots
    1 large egg (size 3)
    Preheat oven to medium heat, approx 160 for fan assisted ovens.
    Finely chop celery stalks and onion.
    Melt butter in a large frying pan then fry celery and onion gently for 5 minutes until the onion has softened.
    Grate the rind of the lemon and squeeze juice from 1/2 of the lemon.
    Stir the lemon rind, juice, breadcrumbs and oatmeal into the onion/celery mixture.
    Cook, stirring for 2 minutes.
    Roughly chop the apricots.
    Remove pan from the heat, add seasoning, thyme and chopped apricots.
    Lightly beat the egg then bind mixture together with the beaten egg.
    Shape into balls and place on a lightly buttered tin and cook for 35 minutes.
    Then enjoy!

  14. Gaynor Rowse December 5, 2009 at 9:23 am -  Reply

    Simon – Get Stuffed
    I am the stuffing and pudding (not your usual pudding though)in our family so here is my recipe:-
    1 packet sausage meat
    1 med/large white onion
    6 rashers smoked streaky bacon
    1 tin/packet chestnuts (life is to short to peel them!)if you don’t want the pieces of nut use puree
    1 tub of chicken livers
    1 egg
    hand full of beard crumbs (may not be needed if depending on how moist you want it)
    herbs of your choice fresh or dried
    Chop the chestnuts roughly to desired size either in food processor or with a knife.
    Dice the onion and bacon
    Put everything in a large bowl and mix well with your hand, messy but great fun.
    Either make in to balls or can be cooked flat, also great cold the next day and can be made ahead of time and frozen.
    If you want my alternative Christmas pudding I will share.

  15. Simon Biagi December 7, 2009 at 11:29 am -  Reply

    Woweee! What a fantastic response from everyone! Thank you to Gaynor, LA, Meeta, Katherine, Christine, Jacky and Jayne for your recipes over the weekend. The Competition is now closed. I have Roast chicken planned for dinner tonight and will be making Three different stuffings. I’ll let you know how it goes.
    Thanks again
    Simon X

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