Kitchen Tips

Four ways with stuffing

Whether you're serving turkey or chicken or you just really love stuffing, there's a flavour combination to complement every feast.

From left to right: corn and bacon stuffing; chorizo, capsicum and brown rice stuffing; almond and cherry stuffing; and currant, pine nut and lemon stuffing
Corn and bacon stuffing
MAKES ABOUT 6 CUPS

PREP AND COOK TIME 30 MINUTES


Heat 100g butter in a large frying pan over medium-low heat. Add 2 (300g) finely chopped onions, 2 crushed cloves garlic, 1 tablespoon fresh thyme leaves, 6 (200g) finely chopped bacon rashers and 2 cups (350g) fresh corn kernels. Cook, stirring for 15 minutes or until softened. Transfer to a large bowl; add 3 cups (200g) fresh sourdough breadcrumbs, ½ cup (85g) polenta, ½ cup finely chopped flat leaf parsley, ¼ cup (60ml) lemon juice and 1 lightly beaten egg. Season; mix well.
Chorizo, capsicum and 
brown rice stuffing
MAKES ABOUT 6 CUPS

PREP AND COOK TIME 30 MINUTES
Heat 100g butter in a large frying pan over medium-low heat. Add 2 crushed cloves garlic, 250g finely chopped chorizo and 1 (350g) large red capsicum finely diced. Cook, stirring for 15 minutes or until soft. Add 6 finely sliced long green onions and transfer to a large bowl. Add 450g packet precooked microwave brown rice, ¾ cup (105g) toasted slivered almonds and 1 lightly beaten egg. Season; mix well.
Currant, pinenut and lemon stuffing
MAKES ABOUT 5 CUPS

PREP AND COOK TIME 15 MINUTES
Heat 100g butter in a large frying pan over medium-low heat. Add 2 (300g) finely chopped medium onions, 3 crushed cloves garlic and 1 tablespoon finely grated lemon rind, stirring for 5 minutes or until soft. Transfer mixture to a large bowl. Add 3 cups (200g) fresh sourdough breadcrumbs, ¼cup (40g) currants, ⅓ cup (50g) toasted pinenuts, ½ cup finely chopped flat leaf parsley and 
1 lightly beaten egg. Season; mix well.
Almond and cherry stuffing
MAKES ABOUT 6 CUPS

PREP AND COOK TIME 20 MINUTES
Heat 100g butter in a large frying pan over medium-low heat. Add 2 (300g) finely chopped medium onions, 2 crushed cloves garlic; cook, stirring until soft. Transfer to a large bowl. Add 3 cups (200g) fresh sourdough breadcrumbs, 1 cup (125g) fresh pitted halved cherries, 1¼ cups (100g) toasted flaked almonds, ½cup finely chopped flat leaf parsley, 2 teaspoons finely grated lemon rind and 
1 lightly beaten egg. Season; mix well.

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