Make this Christmas one to remember with the perfect side of home-made stuffing.

With thanks to @aeg.uk, and foodie father, Adam Shaw from @at_dads_table, you can try three delicious stuffing recipes.

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From traditional sage and onion stuffing to a plant-based alternative with pumpkin, chesnut, satsuma and wile rice, we’ve got you covered! You could even challenge the expected this Christmas with our quiona stuffing with nduja, fennel and apple!

See below how you can serve the perfect side of stuffing.

Traditional Sage & Onion Stuffing

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Ingredients

• 150g breadcrumbs
• 800g sausage meat or skinned sausage of your choice
• Tbsp of fresh chopped sage
• 2 onions – finely diced
• 50g butter

Instructions

Sweat the diced onions for few minutes in the butter – leave to cool.

Place the sausage meat in a bowl and add the onions when they are cool with the finely chopped sage and breadcrumbs. Generously season with salt & pepper and mix together.

Place the mixture into a 1kg loaf tin lined with grease proof baking paper and bake using SteamBake® at 180oC for approx. 40 minutes.

For a crispy texture on top, just ‘rough up’ the surface of your stuffing mixture with a fork before baking.

Top Tip – This mix could also be used to make stuffing balls or could be used as a stuffing to cook inside your turkey.

Plant Based: Pumpkin, Chestnut, Satsuma & Wild Rice Stuffing

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Ingredients

• 350g pumpkin or squash – diced200g wild rice
• 250g cooked chestnuts crumbled into large chunks
• 1 red onion – diced
• Tbsp of fresh chopped sage
• 500ml vegetable stock
• 50g vegan Parmesan cheese
• 50g vegan butter
• 2 tbsp cranberry sauce
• 3 clementines or satsumas
• 50g whole pistachios – Keep a few back & chop for garnish

Instructions

Drizzle the pumpkin or squash and chestnuts with oil and generously season.

Roast the pumpkin or squash with the chestnuts for 20-25 minutes until crisp or edges colour.

Sweat the diced red onion until soft in the butter, then add the rice and stock, bring to boil and then simmer until cooked, approx. 20-30 minutes depending on the rice.

Zest the citrus fruit, squeeze out the juice and set both to one side.

In a bowl, add the roast mix to the rice. Then add the sage, cranberry sauce, cheese, pistachios and juice from the citrus. Check seasoning and stir.

Line a tin or ovenproof dish with baking paper and then add in all of the mixture and flatten.

Bake at 180oC SteamBake® for approx. 20 minutes.

For extra crunch, add some almonds and a little vegan butter and finish under the grill.

Finish with the reserved citrus zest and chopped pistachios.

Challenge the Expect: Quiona Stuffing with Nduja, Fennel & Apple

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Ingredients

• 150g quinoa
• 50g nduja
• 1 onion – diced
• 1 fennel bulb – diced
• 2 celery stalks – diced
• 1 green cooking apple – diced
• 2 cloves of garlic – grated
• Small thumb-sized piece of ginger – grated
• Tbsp of fresh chopped sage
• 80ml of chicken stock
• 2* x 50g butter

Instructions

Simmer the quinoa for approx. 15-20 minutes in salted water. Drain any water not absorbed by the quinoa. Stir occasionally with a fork while cooling.

Cook the diced onion, fennel, celery and apple in 50g butter until they start to soften. Add the ginger, garlic and sage, then add the nduja to give a real burst of colour. Stir until heated through and finish with a few twists of black pepper.

Add the quinoa to the mixture along with the stock and stir through. Check the seasoning and adjust to taste. Roll the mixture into balls and place on baking tray.

*Cut the extra 50g butter into little pieces and add to the top of the stuffing mixture for extra browning. Bake at 180oC SteamBake® for approx. 30 minutes.

If you’d like this dish to be a little ‘hotter’, just use extra nduja or fresh chilli.

Top Tip – If you have leftovers, these stuffing balls are great reheated and served in a wrap with minted yoghurt.

For a further source of festive recipe inspiration, click here.