Special Stuffings - Romer's Recipes from Cornwall

Sausage and Apple Stuffing for Chicken or Turkey

Prune and Apricot Stuffing for Pork, Goose or Duck

Recipe Archive

Piccalilli
Winter Soups
Stuffings for chicken, pork, goose
Christmas Pudding
Christmas mincemeat & sweet pastry
Pork Chops with Cornish Cream & Mixed Mash
Spanish Macaroni
Sweethart tart
Hot devilled Crab
Fresh Pesto & Pasta
Rhubarb and orange crumble
Asparagus Risotto

 

Sausage and Apple Stuffing for Chicken or Turkey

Ingredients

1lb. Good quality sausage meat
3 or 4 coxes apples, peeled and diced
1 medium onion, diced
2 tablespoons chopped parsley
Sage or thyme

Method (This will appear to be quite a lumpy mix - this is absolutely fine!!)

Heat 1 tablespoon of oil and 1 oz. of butter in a heavy based pan.
Add onions and cook slowly until translucent, but not brown.
Add the diced apples and cook for a further 5 minutes.
Mash the sausage meat into the onion and apple mix and continue to cook, on a low heat, for a few minutes, stirring constantly.
Add the herbs, mix together well and remove from the heat.
Cool and store in the fridge until required
Use to stuff your bird or cook separately in an ovenproof dish, covered with a butter paper.
Double the recipe for a really large turkey.

If you have too much, all the better, as it's delicious cold with cold meats and pickles!

Prune and Apricot Stuffing for Pork, Goose or Duck

Ingredients

6oz. bread crumbs, brown or white (easy to make in a food processor)
4oz. chopped "no soak" prunes
4oz. chopped "no soak" dried apricots
1 medium onion, diced
2 tablespoons chopped parsley

Method

Cook the onions slowly, in butter, until soft, but not brown.
Mix all the ingredients together, season well and moisten with a little white wine or light stock.
Cool and store in the fridge until required
Bake in a well greased ovenproof dish covered with a butter paper, for 40 minutes, or until brown and crispy on top, but soft and moist in the middle.

*Note
It's really not necessary to be too rigid with the quantities in these recipes. A little more of this, a little less of that…they'll still taste delicious!

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About Romer

After running a successful and noted restaurant, in Mevagissey, for over 17 years, Romer moved to Penzance where she has been freelancing as a chef for the past 10 years.

Making anything from a single cake to a complete wedding feast, an intimate dinner party or a corporate lunch. Her cooking is justifiably famous, and many well-known media personalities are among her clients.

If you're travelling to Penzance and need a B+B go for the best breakfast in town and stay with Romer at the Blue House