In the lead-up to the silly season I have spent the last week eating, drinking, cooking, eating, baking, eating, drinking and eating some more. To top it off I then spent all of Christmas day with my nearest dearest and ate and drank with them. I feel very fortunate to live somewhere where this is not only possible, but the norm.
This what my day looked like...
You can find the shortbread recipe here; cointreau balls here; stuffed, baked snapper here; and tomato salad here.
Even though Christmas is officially over I am gifting you this stuffing recipe from a stupormarket cookbook. It was a Christmas discovery and not necessarily a Christmas recipe, so feel free to use it all year round. The following quantities will stuff a turkey or two chooks, so halve it if need be.
50gms butter, chopped
500gms button mushrooms, chopped
1/2 cup raisins
4 rashers rindless bacon, chopped
7 cups bread crumbs, from day old bread
1/2 cup roasted macadamia nuts, chopped
1/3 cup flat leaf parsley
8 spring onions, finely sliced
salt and pepper to season
Melt the butter in a saucepan and add the mushrooms, cook stirring for 5 minutes.
Remove from the heat and place in a large bowl. Add the raisins and then let cool.
In the meantime, cook the bacon until golden, do not let it go crispy.
Add the bacon and all other ingredients to the bowl and season with salt and pepper.
Mix well to combine and so it starts to clump together, if it's a little dry add some more butter.
Stuff your poultry and roast as usual.