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.
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Forcemeat Stuffing
Ingredients
- 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
- 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
Method
- 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.
Notes
https://sharingourfoodadventures.com/forcemeat-stuffing1/Preparation Time: 10 minutes chopping dry ingredients.
Cooking Time: 20-25 minutes at 180°C/350°F/Gas 4
What do you serve them with? Never heard of it before
Hi Henrietta – Forcemeat stuffing is an old recipe mentioned in the legendary Mrs Beeton’s cookbook in the Victorian era, my Mum always made it to go with Turkey on Christmas day. I’ve always loved it, and so do all my family. Probably it was originally used to stuff the Turkey, but we love to cook it in such as mince-pie tins as individual little stuffings. Try the recipe and hope you enjoy it. Regards Astrid.