Gingerbread Stuffing

Again, sorry no picture for this post as I was too busy stuffing my face on Christmas Day, however I have some more stashed in the freezer so in good time I may well update this post. If I remember. Probably not then.

I really enjoyed the process of making this gingerbread stuffing (which was originally published in Nigella's Feast however I used the one in Nigella Christmas which varies slightly I think), the smell of the Jamaica ginger cake was lovely, it helps that it's one of my favourites! In fact, I have really enjoyed stuffing making altogether, it's a rather pleasing experience I have to say.

This stuffing is so simple to make, you can use your food processor to do most of it and the Magimix is always a pleasure to use. It smells divine even before you've cooked it. It might not be to everyone's tastes after all, due to it's ingredients, it is cakey but father-in-law really liked it which is quite high praise indeed. It's quite sweet and the ginger taste really comes through which again might not suit everyone, it's very different from "normal" stuffing but lovely for a change. I'll most certainly be making this again, even if Mr M doesn't eat it.

One thing I will say is that this recipe makes masses of stuffing, I halved it and still had more than enough.

Gingerbread Stuffing

Ingredients

500g onions
2 eating apples peeled and cored
45g butter
1 tbsp vegetable oil
750g streaky bacon
2 clementines, zest only
2 x 400g McVitie's Jamaica ginger cake
2 eggs, beaten
½ tsp freshly ground black pepper

Method

Using a food processor or by hand, finely chop the onions and apples.

Heat the butter and oil in a large wide saucepan. Add the onion and apple to the pan and cook until both ingredients have softened and turned golden in colour (about 10-15 minutes).

Finely chop the bacon in the processor, or by hand, and add this to the softened onion and apple mixture. Cook everything, stirring frequently, for about 5 minutes more. Then add the clementine or orange zest and mix well.

Take the pan off the heat and let it cool before crumbing the gingerbread and mixing it in ith the other ingredients.

Add the beaten eggs and pepper to the stuffing and press the stuffing into a buttered baking dish or terrine. Bake the stuffing in a hot oven (200c/gas mark 6) for about 45 minutes.

You can of course make your own gingerbread or cake if you so wish!

This can be made ahead and frozen for up to two weeks. Just make the stuffing with the eggs and pepper and freeze at that point. Defrost overnight.

Try it, you might love it!

love & kisses
Mrs M x