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Stuffing recipes

Our top 3 of 35 Stuffing recipes

Deirdre's Ultimate Granny Stuffing Recipe at MyDish

based on 2 reviews


Deirdre's Ultimate Granny Stuffing

by Claire

by Claire Viewed 6645 times


    Perfect for any roast dinner! And I'm NOT kidding!


    1. 1. Mix crumbed loaf with sage and onion mix, atora, parsley and pinch of salt and pepper.

    2. 2. Chop onions as finely as possible and soften in a saucepan with the margarine. Do not fry onions, just soften.

    3. 3. Add onion mixture to crumbed loaf, and add 3 eggs. Stir mixture until it sticks together. If the mixture still seems dry add another egg.

    4. 4. Lightly grease the slow cooker with margarine/ butter and empty mixture into slow cooker.

    5. 5. Cook for approximately 4-5 hours, stirring every half hour until the stuffing is a golden brown.


    • by Team MyDish

      Team MyDish  Fri Jan 6 2012   • Reply

      @paulette1603, not sure on the answer to your question but the answer is in the method "cook till golden brown". We imagine this will take about an hour (possibly less) in a conventional oven.

    • by paulette1603

      paulette1603  Thu Jan 5 2012   • Reply

      This recipe looks fabulous, but I don't have a slow cooker, does anyone know how long to cook this using a conventional oven and at what temperature?

    • by rosie.49

      rosie.49  Thu Dec 22 2011   • Reply

      suet is called el sebo in spanish and you can buy in butchers or delis.

    • by elle

      elle  Thu Dec 22 2011   • Reply

      I've just asked my pals on Facebook for an alternative to Atora, as you can't get it where I live in Lanzarote - and two friends suggested using frozen unsalted butter... grated. They say that's close enough to use for dumplings, so should be fine for this. I'm going to give it a try!Elle x

    • by sjscott2

      sjscott2  Sat Aug 15 2009   • Reply


    • by Kitchen Angel

      Kitchen Angel  Thu Jan 3 2008   • Reply

      For those of us not familiar with Atora, could you explain what exactly it is please. Could it substituted with anything homemade?

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    • 1 unsliced plain loaf crumbed
    • 190g  Atora
    • 2 tbsp  fresh chopped parsley
    • 3-4 eggs
    • 4-5 oz margarine
    • 2  small onions
    •  salt and pepper
    • 340g  Sage and Onion Mix
    Novelli Toasted Hazelnut and Pancetta Stuffing Recipe at MyDish

    based on 1 reviews


    Novelli Toasted Hazelnut and Pancetta Stuffing

    by Tesco Real Food

    by Tesco Real FoodViewed 402 times


      1. 1. Place the hazelnuts on a baking sheet and roast at Gas 4, 180˚,,C, fan160°C for 8 minutes, then rub in a tea towel to remove the skins. Chop them up coarsely.

      2. 2. Heat a large pan, add the cumin seeds and fry for 1-2 minutes to release their aromas. Add pancetta and cook until it's well coloured.

      3. 3. Add the celery, onions, apple, sage, pepper and thyme. Cook for 6-8 minutes or until all the vegetables and the apple are just tender. Then add the butter and garlic, allow to melt and infuse. Let it cool a little.

      4. 4. Put the breadcrumbs, beaten egg and nuts into a large bowl and add the celery mixture, combining well. Allow the stuffing to cool down before using it to stuff the turkey neck. Or place in a buttered baking dish and cook for 30 minutes.

      5. Top Tip: Make the stuffing in advance and allow to cool before stuffing the turkey neck end - cook the rest in a dish.

      6. For more recipes from Tesco Real Food visit www.tesco.com/food

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      • 100g Hazelnuts
      • 1 tsp. Cumin seeds
      • 150g Smoked pancetta
      • 5 Large sticks chopped celery
      • 3 Medium onions, chopped
      • 1 Apple, cored but unpeeled and diced
      • 2 tsp. Fresh sage, chopped
      • 0.5 tsp. Cracked black pepper
      • 2 sprigs Thyme leaves
      • 75g Unsalted butter
      • 1 clove Garlic, minced
      • 150g Fresh white breadcrumbs
      • 1  Egg, beaten
      Basic Sage and Onion Stuffing Recipe at MyDish

      based on 0 reviews


      Basic Sage and Onion Stuffing

      by John H Glen

      by John H GlenViewed 3115 times


        A tasty easy stuffing to make and ideal for chicken and pork, and what's more it tastes so much better than that packet stuff especially if you grow your own herbs.


        1. Sweat the onion in the oil, until soft but not coloured, mix together the onion, sage, parsley, and breadcrumbs and season well.
        2. Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls, if making stuffing balls, cook in the roasting tin with the meat for 30 minutes.

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        • YOU WILL NEED
        • 1 medium onion, peeled and finely chopped
        • 1 tablespoon vegetable oil
        • 1 tablespoon fresh sage, finely chopped
        • 2 teaspoons fresh parsley. chopped
        • 80 grams fresh white breadcrumbs. we like ours to be a day or two old
        •  salt and pepper to taste
        • 1 medium egg beaten
        Chestnut and Cranberry Stuffing Recipe at MyDish

        based on 1 reviews

        RATE THIS

        Chestnut and Cranberry Stuffing

        by yasmina

        by yasminaViewed 15 times


          Great stuffing with Chestnuts and cranberries


          1. 1. Preheat the oven to 180C/fan 160C/gas 4.
          2. 2. Melt the butter in a large pan, add the onions and garlic cook gently for 5-10 minutes until softened. Add the chestnuts and cranberries and cook for a further 5 minutes.
          3. 3. Place the sausage meat in a large bowl and break up with a wooden spoon. Add the chestnut mixture, breadcrumbs, egg and chopped herbs, season with salt and pepper and mix thoroughly.
          4. 4. Cover and chill until needed (you can make this a day ahead).
          5. 5. Cook in a buttered shallow ovenproof dish for 30-35 minutes until golden brown.

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          • 100g chestnuts, cooked and roughly chopped
          • 50g unsalted butter
          • 1 large onion. finely chopped
          • 2 garlic cloves. finely chopped
          • 100g dried cranberries
          • 100g Sausage meat
          • 200g Breadcrumbs
          • 1 Large egg, beaten
          • ¼ x 30g pack fresh thyme, leaves picked and chopped
          • ¼ x 30g pack fresh sage, leaves picked and chopped
          • ¼ x 31g pack fresh flat leaf parsley, finely chopped
          •  salt and pepper to taste