Forcmeat Stuffing
Recipe type: Stuffing recipe
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 6
This Forcemeat Recipe is a great favourite in our house, and I often make 3 times the amount of the mixture. If you double or treble don't forget to add an extra egg (or two) plus stock.
  • 100g/4oz rindless bacon, finely chopped
  • 50g/2oz shredded beef suet (or vegetarian suet)
  • Grated rind of 1 lemon (plus more if needed - you need to be able to smell the lemon aroma)
  • 2 tbsp chopped parsley
  • 2 tsp chopped mixed herbs (thyme & sage are best)
  • Good pinch of allspice
  • Good grating of fresh nutmeg
  • Pinch of ground mace
  • 150g fresh white breadcrumbs
  • Salt
  • 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 without making them too sticky)
  • The above mix of ingredients usually makes 10-12 stuffing patties. Most diners have about 2 each. I usually double or triple the mix as they keep crispy or can be warmed up the next day. We just love them!
  1. If, like me, you want to prepare this a couple of weeks ahead and freeze, put the bread into a food processor and process into fine crumbs (but don't turn it to dust).
  2. Chop bacon finely, mix in suet, all the herbs and spices, the finely grated lemon rind, salt, then tip the breadcrumbs into a large freezer bag, and add the bacon, suet and herbs and spices, lemon rind etc into the bag.. Shake well, label and freeze.
  3. On Christmas morning, take the stuffing bag out of the freezer at breakfast time. Leave to thaw for 2-3 hours.
  4. Tip the stuffing mix into a big mixing bowl. Add some more grated lemon rind if you can't smell lemon. If you can't see much parsley, add some more. Season with salt and Cayenne Pepper.
  5. I cook my Forcemeat Stuffings in a shallow non-stick bun tins. They do puff up, when cooked. Grease the bun tins.
  6. Calculate how long it will be before the meal and work backwards. 50 minutes before the meal is on the table, whisk a large egg then add it to the dry mix. Mix very well. Then, if you have made Turkey Giblet stock (or are using Chicken Stock) using a soup ladle, add one ladleful 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 always used a mantra that I taught Grandson Jacob (now 19!!) - just add a little of something, taste or check it is correct, then you can always add more, but you can't take it away if you have added too much.
  7. Spoon the mixture into the bun tins, fill right up and don't smooth the tops. They want to look rough and rounded.
  8. The oven needs to be 180C fan/350/Gas4. (AGA - grill shelf at top of baking oven (turn around after 15 minutes). Cook for 20-25 minutes. They should be puffed up, slightly crisp and crunchy at the edges and golden brown.
  9. Remove from oven, take out of tins and keep warm. Enjoy.
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