Whats your recipe? I always freelance it with blended bread to make bread crumbs, some sage and onion, salt/pepper and water, then bake it.

Is there a better way.......????

Nothing, nada, there must be a better way?

ok -
1 lb sausagemeat
pack of bacon (chopped)
2 finely diced onions
a few finely chopped mushrooms
knob of butter
sage (or whatever you fancy, rosemary is also good)
a beaten egg
Breadcrumbs (about half a loaf)

Put meats in a big bowl.
Gently fry the onions and mushrooms on a low heat in the butter til tender.
Add to the meats and mix well.
Chuck everything else in and mix well
Voila!!!!!

This will also freeze - we freeze it in 2 chunks, one for xmas and boxing day, the other we save for NY day.

I always stuff the turkey neck with sausagemeat. Then to be honest, I buy a fancy stuffing ready made from Sainsbury's to serve as a side dish, but I always have to do a bowl of sage and onion (paxo) for my son who is a traditionalist!

Has this urge to be domesticated been with you for long, seriessix?

I remember old Johnston Whitwell. He was a character. He was a North Derbyshire lad, and rumour has it that he often experimented with stuffing recipes ( I mean that in the greatest possible taste).

When he left school he moved up north, and he kept an allotment on Shepherds Gardens, Whitley Bay. The weather was so inclement during this time of the year that only Parsley and Thyme were in season.

To be honest, Parsley and Thyme are the only things that grow naturally at that latitude, and he didn't like onion flavouring anyway. These days, with the advent of near universal central heating available in rented premises up there a whole variety of crops could be "forced" just now....especially in warm rooms and loft spaces.

Some of them require daylight illumination for long periods, I understand. It's hard on the electricity bill, but I'm told the end crop is worth the trouble. :)

So, whilst tenants in the area were busy growing "exotic" crops for Christmas consumption at a very high profit rate, Johnston Whitwell persevered in his task of designing a new "Fresh Parsley and Thyme Stuffing" Package for the festive meal.

He developed the "nearly popular" Parsley and Thyme Stuffing Recipe, inferior copies of which are widely available these days in supermarkets throughout the realm. Technical advances in production eventually superceded his "Home Grown -Fresh Recipe" Stuffing. "Dried and Shredded Parsley and Thyme" were introduced by major manufacturers and in the vernacular, he ended up getting "stuffed" and went bankrupt.

Meanwhile a few of the tenants of a few rented properties of that area are now living in exotic villas elsewhere in the world as a result of the massive increase in the consumption of their locally grown, electrically forced crops, the name of which escapes me as I write.

Forgive me for interrupting your esteemed thread, seriessix.

A silently bell tolls, the sands of time are running low. Forced crops and ancient remedy's – what will they think of next. Its as if Sheffield has turned into an ancient Aztec culture that had the technology to fly. Look at the images on the ground from space and you'll see. A vision from deep space. The unusual shock of two worlds colliding. Drinking special brew sieved through the gusset of a grandmas tights, it is all all possible in 2007. A grand year, 2+0+0+7=9. 3x3=9. 2+7=9. Coincidence or conspiracy?

Does stuffing always have meat in it?

Does stuffing always have meat in it?

I always thought it worked the other way round.....but I'm ga-ga anyway. :)

Does stuffing always have meat in it?
no - if you stuff your bird though, the fat in the meat keeps it moist from the inside.
you can do it withouth the meat but it may be a bit dry

if you don't use meat mushroom is a good alternative. make a duxcelle and you can't go wrong