This will be our first Christmas in our new home in Hornsea, and we are looking forward to it immensely. And, although we have a long way to go with renovating our house, it looks like we will have a houseful of people to share it with us. Brilliant! I always think Christmas is a time to share with family and friends, the more the merrier.
But I am trying to be sensible, and because we have inherited an old, rickety oven and a hob that is not always working correctly, I have decided that I will be sensible, plan (oh, that dreaded word that sensible folk use,) and cook and freeze whatever I can before the big day. So I am searching through my favourite recipe books and trawling the Internet yet again to find what I think everyone will like, and with a brand new freezer to hand I am sure that the aromas of Christmas Recipes to Freeze Ahead will be wafting around my Hornsea kitchen.
I will keep adding these recipes in batches in between other food blogs, so if you’re interested, keep a look out for them.
The first Christmas Recipe to freeze ahead is American Turkey Stuffing, taken from Delia online.
This is the first of the Christmas recipes to freeze ahead - keep looking out for more. The American Turkey Stuffing sounds a really flavoursome stuffing for the Christmas Turkey. If you have anyone with a nut allergy, just leave out the Walnuts - the stuffing will still be full of flavour.
- 2 oz (50g) butter
- 8 oz (225g onions, chopped fairly small)
- 4 sticks celery, cut into 1/2 inch (1 cm) chunks
- 1 lb (450g) best quality thin pork sausages, skinned and sliced into 1/2 inch (1cm) chunks
- 6 oz (175g) white bread, cut into 1/2 inch (1 cm) cubes
- 8 oz (225g) Bramley apples, cored and chopped finely
- 4 oz (110g) walnuts, chopped
- 1 level dessertspoon chopped fresh thyme
- Grated zest of 1 small lemon
- Half level teaspoon ground mace
- 1 egg beaten (optional)
- Salt and freshly milled black pepper
- Melt the butter in a large frying pan and lightly fry the chopped onions, celery and chunks of sausage until they become golden at the edges (approximatley 10 minutes).
- Tip the sausage mix into a large mixing bowl and add all the remaining ingredients.
- Mix very thoroughly, and season well. Cool, then stuff the Turkey.
- Cool the stuffing mixture completely and then pack in a polythene freezer bag or rigid container. Seal well and freeze for up to 3 months.
- Defrost in the fridge overnight and they use as stated in your recipe.
And then what you will have, on Christmas Day, is your Turkey centrepiece, looking succulent and tasting delicious.
Searching for a great picture of a Christmas Turkey complete with stuffing I came across one of our ‘Merchant’ sites, Waitrose, and they have so many different types of Turkey and meats for Christmas, with lots of information on how to calculate amounts etc to I will give you the link to the site.
Hey, I almost forgot my favourite stuffing. If you want to see the Forcemeat Stuffing Recipe, taken from Mrs Beeton, passed on by my Mum to me and loved by all my family, Click Here.
We love this Forcemeat Stuffing more as a side dish to the Turkey, although you can actually stuff the Turkey with it as well. But I make extra so we can eat them on Boxing Day with Cold Bread Sauce laced with Cranberry and Port Sauce. Sound horrendous, but it tastes glorious! OK. There’s no accounting for taste!
Keep looking out for more Christmas Recipes to Freeze Ahead.