Mary BerryIt’s not Christmas if we’re not debating the merits of Christmas dinner, is it? Yes, we all love roast potatoes and the meat (or meat alternative) is always a winner but parsnips can be controversial, right? And I have had many-a-debate over whether stuffing is necessary on the sacred dish.
The thing is, I kind of get it. The flavours are just so bloody strong and while for those of us that love it, it’s the perfect addition, I can see why the flavour and scents would be offputting to others.
However, if you hope to have a last-ditch attempt at nailing stuffing, may I suggest Mary Berry’s approach?
Mary Berry sage and onion stuffing recipe
Speaking to the Radio Times, Mary said: “I always use fresh herbs for the stuffing. I don’t like packet stuffing because the dry herbs are too strong.”
For her take on stuffing, you’ll need:
450g onions, peeled and chopped300ml water75g butter melted (plus more to butter the baking dish)1 TBS chopped fresh sage leaves1 TBS chopped parsleyRind and juice of lemon150g fresh soft white bread crumbssalt and black pepper to tastebutter to dot over the top of the dish700g pork sausage meatThe recipe is surprisingly simple, with most of the ingredients being kitchen staples. Once combined, the stuffing balls are divided into 16 portions and browned in a frying pan before going into the oven for 20 minutes.
Mary shared her entire recipe on her show Mary Berry’s Absolute Favourites:
Happy cooking!
Bengali (Bangladesh) · 
English (United States) ·