This weekend, as it’s December 1st tomorrow, I’m putting together all my “Prepare ahead for Christmas Food Tips” and some tried and tested recipes that have helped me over the years.
For instance, would you believe that nearly 18,000 people from all over the world have read and looked up my recipe for “Forcemeat Stuffing” – passed down to me by my Mum, who took it from her old and much used “Mrs Beeton’s Recipe Book”. Therefore, if you want lots of tips on how to get ahead with your Christmas food, keep looking for my “Prepare ahead for Christmas Food tips” next week.
So watch this space.
I love a good stuffing and I’m always willing to experiment with the stuffing.
Are you recommending any special stocks to make the gravy extra special?
I like to tip some port or Madeira in, what’s your thoughts on booze in the gravy?
Christmas Christmas Christmas
Bring it on!!!
Hi Frank – I agree with you as long as I have time to tidy up our house. Have a good one. Regards Astrid.
Hi Rita, I like to make a Chestnut stuffing to put inside the turkey, and Forcemeat Stuffing to eat seperately, as in my recipe. I always ask for extra Turkey giblets to make a stock with, and sometimes add a few spoonfuls to stuffing mixes, then use the remains to make the gravy, adding whatever is to hand i.e. extra chicken stock and definately some Madeira or Marsala. Cheers, Astrid.