Recipes
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If you’re making your own breadcrumbs, use day-old or stale bread and reduce to crumbs in a food processor. If you want to toast the walnuts, scatter the nuts over a baking tray and toast in a 180C/350F/gas mark 4 oven for about 5 minutes, stirring every now and then. Keep a close eye on them as they can burn quickly.
- If you’re using fresh cranberries, halve and juice the orange and put the zest and juice into a heavy-based pan with the cranberries. Bring to a simmering point, then cover, lower the heat and simmer gently for 4-5 minutes or until they begin to pop. They should be soft but still retain some shape. Remove from the heat and allow to cool.
- Melt the butter in a saucepan and sauté the onion and celery for 3-4 minutes until soft. Transfer to a large bowl and add the breadcrumbs, walnuts and nutmeg. Mix well. Stir in the cranberries and their juice. If you’re using cranberry sauce, stir it into the breadcrumb and walnut mixture with the grated orange zest.
- Now stir in the egg to help bind it together. If you are making this in advance, leave out the egg and add just before baking.
- Cover and place in the fridge. Allow the stuffing to come to room temperature before using. Stuff the turkey immediately before roasting.
- If you’re cooking the stuffing outside the bird, place in an ovenproof dish, cover with foil and bake at 200C/400F/gas mark 6 for 35-40 minutes. If you like a crispy top, remove the foil for the final 10 minutes. Alternatively, form into balls about the size of a large walnut and bake on a baking sheet for 30 minutes.
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Ingredients
- 1 large orange
- 225g/8oz fresh or frozen cranberries, thawed if frozen, or 1 x 300g jar of cranberry sauce
- 50g/2oz butter
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 500g/1lb 2oz fresh breadcrumbs
- 75g/3oz chopped walnuts, lightly toasted (optional)
- ¼ tsp Goodall's nutmeg
- 1 egg, beaten, salt and Goodall's pepper
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