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Stuffing - bread or potato?

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Stuffing – bread or potato?

Everyone I know loves stuffing. Where they disagree is between bread stuffing and potato stuffing. The chasm is as large as the Grand Canyon. Friendships and relationships are at stake here…

What is your preference?

Let me help you decide… try out these recipes and tell us what you think. Better yet share your recipe with us, let us taste your stuffing!

Bread Stuffing

  • 500g breadcrumbs
  • 4 tbsp mixed herbs
  • 125g butter
  • 1 large onion, diced small

Put the breadcrumbs into a good sized mixing bowl.

Add the diced onion and combine well.

Mix the dried herbs into the dry mix.

Melt the butter. Add it to the dried ingredients and mix well.

IF you prefer dry and crispy bread stuffing put into a hot oven for 20 minutes.

IF you prefer a soft wet bread stuffing mix, serve straight to the table.

Potato Stuffing

  • 5 large potatoes, boiled and coarsely mashed
  • 75g butter
  • 1 large onion, diced
  • 2 large cooking apples, chopped
  • 2 tsp chopped fresh sage
  • 2 tsp thyme
  • Salt and pepper

Add the butter to the potato.

Add the diced onion to the mixture.bread_stuffing.jpg

Stir in the apples, herbs.

Add salt and pepper to season.

Mix well.

Cook with chosen meat.


Potato & Sausage Stuffing

  • 10 large potatoes: peeled, quartered and boiled
  • 1lb ground pork sausage
  • 1 onion chopped
  • 1/2lb breadcrumbs                        Potato_Stuffing.png
  • 4 tsp dried herbs

Preheat oven to 350 degrees F (175 degrees C).

Drain and mash the potatoes.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly cooked. Stir in the onion and cook for about 5 minutes.

Add the bread crumbs and the dried herbs into the potatoes, then gently add in the sausage mixture.

Transfer to a baking dish.

Bake in preheated oven for 40 minutes, or until heated through.

This tastes even better the next day, that is why I usually make a double batch!


Vegetarian Stuffing

  • 225g butter
  • 3 tbsp fresh, chopped sage
  • 1 large onion, diced
  • 1 carrot chopped
  • 3 stalks celery finely chopped
  • 2 apples, chopped
  • 3 cloves garlic, chopped
  • 300ml vegetable broth
  • 1/4 tsp cayenne pepper
  • 1 loaf day-old crusty bread
  • 1/2 cup dried cranberries
  • salt
  • pepper

Preheat oven to 350ºF.

Melt butter in a large pan over medium heat.

Add the onion, celery, the carrot and one tablespoon of the sage.

When the onions become translucent, add the garlic and apples. Season generously with salt and pepper.

Once the apples have cooked for 2 minutes, pour the vegetable broth into the pan, season with the cayenne pepper. Let the mixture sauté for 2 minutes.

Tear the bread into approximately 1/2-inch squares and place in a casserole dish. Add the cran Folllow us on Facebook berries and sage.

Remove the mixture from the stove and pour it over the bread. Mix well and bake uncovered at 350ºF for about 45 minutes to an hour.

For best results, stir at least once.  

 

(My friend gave me this recipe after she had made it for dinner – it is delicious. No idea where it originated, but everybody who tastes it tries to claim it as their own!)

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  • lauren@leevalley.ie (Lauren Hurley)
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