Stuffing, whether for Thanksgiving or Christmas, or indeed any time of year, is for many a highlight, so you want to do it right.
We asked Barry, our in-house chef, for some tips...
- When filling the cavity, make sure not to add too much stuffing, you want to put a flat layer on the bottom of the cavity so you can allow hot air to flow through the bird while cooking.
- If making a stuffing, you want it to be full of flavour! I use lots of onions, usually softened down with (a lot of!) butter, plenty of herbs such as sage, thyme, rosemary and marjoram. And, I like to use the zest of an orange.
- Chestnuts are also a great addition to stuffings as they have a beautiful sweet and savoury flavour.
- If doing a meat stuffing, I like to make it in advance, roll into balls and then freeze them. Defrost them the morning before the big day in the fridge, then they are ready to go strain in the oven.