Forcemeat Stuffing Recipe
This is one of those wonderful recipes that was passed down by my mum, who took it from her old Mrs Beeton’s cook book. I have added my own variations to the original recipe, but it is one myself (and my grown-up sons) love to eat at Christmas, and I make extra to eat cold on Boxing Day. I prepare the majority of this weeks ahead, put it all loose in a big freezer bag, freeze then take out Christmas morning (early), defrost for 2-3 hours, shake well to mix then put in a big bowl and then add the liquid ingredients, and cook.
Below is the basic Forcemeat Stuffing recipe – when you love these stuffing ‘patties’, like we do, I treble the amount of ingredients, so that if we have 6 round the table, we often end up eating 3 each, then extra for Boxing Day, and also, as chief cook on the day, I have to eat one or two before the meal, just to check they taste OK! So depending on how may guests you have, adjust the amounts to suit.
- 100g/4 0zs Rindless bacon, finely chopped.
- 50g/2 0zs shredded beef suet (or vegetarian suet)
- Grated rind of 1 lemon (plus 1 more lemon if needed)
- 2 tbsp chopped parley
- 2 tsp chopped mixed herbs(especially thyme)
- Good pinch of allspice
- Good grating of nutmeg
- Pinch of ground mace
- 150g/5 ozs fresh white breadcrumbs
- Pinch of Cayenne Pepper
- 1 large egg
- Stock (from Turkey Giblet stock if poss) or use Chicken Stock cube or similar - just enough to bind ingredients
- If, like me, you want to prepare this a couple of weeks ahead and freeze, put bread in food processor and process into relatively fine crumbs (but don't turn it to dust).
- Chop bacon finely, mix in suet, all the herbs and spices, grate the lemon rind finely and put in a freezer bag. Shake well, label and freeze. Should keep for a month.
- Take bag out of freezer and thaw at room temperature for 2 - 3 hours. Shake out into a big bowl, add some more grated lemon rind if you can't smell lemon. Season with salt and Cayenne Pepper.
- I cook my Forcemeat in shallow non-stick bun tins. They do puff up. Grease the bun tin (usually makes 10-12).
- Guage how long it will be before the meal, and work backwards. 50 minutes before the meal is on the table, whisk a large egg, and add it to the dry mix. Mix well. Then if you have made Turkey Giblet Stock, using a soup ladle, add one ladlefull at a time, and mix well. You don't want the mixture to be too sticky or wet, just wet enough to be able to shape with your hands. I have almost a mantra that I taught Grandson Jay - add just a little of something, taste or check its correct, then you can always add more, but you can't take it away if you've added too much.
- Spoon the mixture into the bun tins, fill right up, and don't smooth the tops. They want to look rough and rounded.
- Put in the oven, 180°C/350°/Gas 4 for 20-25 minutes. AGA - grill shelf at top of baking oven - turn around after 15 minutes - They should be puffed up, slightly crunchy, and golden brown.
- Remove from oven, take out of tins, and keep warm. Then enjoy your Forcemeat Stuffing.
Preparation Time: 10 minutes chopping dry ingredients.
Cooking Time: 20-25 minutes at 180°C/350°F/Gas 43.1http://sharingourfoodadventures.com/forcemeat-stuffing1/