|NOT Northern Man stuffing a chicken|
This is a recipe for stuffing that we’ve made for decades. We have it as a side dish rather than stuffing a bird with it. It’s great for soaking up the gravy and leftovers can be reheated.
1 large white thick sliced loaf
4-6 Tablespoons of butter (to taste)
1 finely chopped onion
4 finely chopped sticks of celery
1 veg stock cube
Hot tabasco sauce
Handful of fresh sage (dried will do)
Pepper (you don’t need salt unless you’ve used unsalted butter)
Bottle of red or white wine
Cut the bread into small squares (crusts on or off – doesn’t matter) and leave in a low oven on a baking tray to dry out.
Fry the onion and celery in the butter until clear (not caramelised). It must be swimming in butter when cooked – if not add more butter.
Add tabasco and veg stock cube (crumble the stock cube in).
Stir in the bread, add pepper and sage.
Place in an oven dish and cook for 30 minutes at 180 C. If the top isn’t crunchy then give it a bit longer.
Drink the wine throughout the process.