CHRISTMAS SAUCES & TRIMMINGS

Just a few sauces etc. to try with your Christmas dinner. Hope you all have a very Merry Christmas and Happy New Year 

BREAD SAUCE
Serves: 4
Preparation: 10 minutes
Cook Time: 35 minutes
INGREDIENTS
1 onion, roughly chopped
¼ tsp ground mace or nutmeg
400ml milk
60g fresh breadcrumbs
3 tbsp double cream or 25g butter
6 peppercorns and salt to taste
METHOD
Put the onion, peppercorns, mace and milk in a pan and bring just to the boil. Remove from heat, cover, and allow to infuse for a few minutes. Strain into a clean pan and bring to a simmer.
Stir in the breadcrumbs and simmer for a few minutes until thickened. Stir in the cream or butter and season to taste. Keep warm or reheat in a bowl set over a pan of simmering water. Thin with extra milk if necessary.
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CHRISTMAS STUFFING FOR TURKEY, CHICKEN & GOOSE

PORK, SAGE AND ONION STUFFING – FOR TURKEY
Ingredients:
1 large onion, finely chopped
1 heaped tsp dried sage
4 heaped tbsp white breadcrumbs
2-3 tbsp boiling water
900g sausage meat
Salt and freshly ground black pepper
Method:
Mix the onion, sage and breadcrumbs in a large bowl then add the boiling water and stir. Work the sausage meat into it and season.
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PRUNE & FOIE GRAS STUFFING – FOR GOOSE
Ingredients:
40-50 prunes, stoned and soft
300ml white wine or 150ml dry white vermouth
425ml beef stock
1 goose liver, finely chopped
2 tbsp finely chopped shallots
10g butter
150ml port
110g Foie Gras, chopped
2-3 tbsp breadcrumbs
Pinch of allspice
Pinch of thyme
Salt and pepper to taste
Method:
Simmer the prunes with the wine and stock in a covered pan for about 10 minutes, until tender. Drain them, reserving the cooking liquid.
Sauté the goose liver and shallots in butter in a small frying pan for 2 minutes. Scrape into a mixing bowl.
Boil the port in the frying pan until reduced to 2 tbsp. Add to the mixing bowl. Add the Foie Gras and seasonings to the bowl and mix well until everything is incorporated. If the mixture is too wet for easy stuffing, beat in the breadcrumbs.
Season to taste with the allspice, thyme, salt and pepper. Fill each prune with 1 tsp stuffing then stuff them into the cavity, and skewer or tie closed.
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FRENCH CHESTNUT AND APPLE STUFFING – FOR TURKEY
Ingredients:
450g eating apples, peeled and cored


900g tinned, whole unsweetened chestnuts, roughly mashed
175g salted or fresh belly of pork, diced small
2 shallots, finely chopped
Handful parsley, finely chopped
1 egg
Method:
Gently stew the apples, covered, in 1 tbsp water until reduced to a pulp. Add to the roughly mashed chestnuts, pork, shallots and parsley and bind with the egg. Fill the cavity.
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AMERICAN APRICOT STUFFING – FOR TURKEY OR CHICKEN
Ingredients:
150-175g dried apricots, diced
350ml Grand Marnier
Turkey liver and heart
225g unsalted butter
200g coarsely chopped celery
1 large onion, chopped
450g pork sausage meat
450g herb stuffing mix
115g slivered almonds
450ml chicken stock
½ tsp dried thyme
Salt and freshly ground black pepper
Method:
Bring the apricots to the boil with 225ml of the Grand Marnier and remove from the heat.
Simmer the turkey liver and heart in water to cover for 5 minutes then cool.
Melt half the butter in a large frying pan over medium heat. Add the celery and onion and fry, stirring for 10 minutes. Put into a large mixing bowl.
In the same pan, fry the sausage meat until opaque. Add to the mixing bowl, along with the stuffing mix, almonds, apricots and their liquid and stir.
Heat the remaining butter and the stock in a small pan until the butter melts then pour over the stuffing mixture with the remaining Grand Marnier.
Stir well to incorporate, and season with the thyme, salt and pepper.
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GREEK STUFFING – FOR TURKEY
Ingredients:
100g uncooked rice
350ml water
110g butter
225g onion, finely chopped
150g raisins
350g tinned, peeled, unsweetened chestnuts, coarsely chopped
2 generous handfuls pine nuts
700g best minced beef
1 tsp ground cloves
2 tsp ground cinnamon
Salt and freshly ground pepper to taste
Method:
Pour the rice into a saucepan and add the water and a pinch of salt. Bring to the boil simmer for no more than 6 minutes and drain.
Melt the butter in a large pan and fry the onion, stirring, until soft. Add the rice, raisins, chestnuts, nuts and mince. Stir frequently, to break up lumps in the meat, cooking over a medium high heat until the mince turns opaque, about 8-10 minutes. Add the spices and seasoning and leave to cool.
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CLEMENTINE BRANDY BUTTER
Serves: 8
Preparation: 10 minutes
Ingredients
75g flaked almonds or whole blanched almonds
75g caster or icing sugar
Pared zest and juice of 1 clementine
75g butter
2 tbsp (or more) brandy
Method
Place the almonds, sugar and pared zest from the clementine in a food processor and whizz together until finely ground. (Alternatively, prepare in separate batches in a coffee mill).
Beat in the butter and then add the clementine juice and brandy.net

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