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Festive Stuffing


A sausagemeat stuffing with a delightful added bonus of celery and spinach

  • 8 oz. (225g) sausagemeat
  • 8 oz. (225g) celeriac, peeled and chopped
  • half an ounce (15g) of butter
  • 4 oz. (125g) bacon, streaky
  • 2 oz. (50g) breadcrumbs
  • 4 oz. (125g) pkt. of frozen spinach, thawed and drained
  • salt and pepper

    Cooking Instructions:
    1. Fry the bacon along with the celeriac in the butter
    2. Soften the sausagemeat with a fork, add the breadcrumbs, spinach, salt and pepper then mix well
    3. Cook in the neck part of a turkey or on it's own in a tin in the lower part of a preheated oven (350F, Gas Mark 4, 180C) for 40-45 minutes

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000