The lovely Viv in Cardiff had a go at Marilyn’s Stuffing (recipe of the Month for December) for her Christmas extravaganza and reported back. Ah, doesn’t this photo take you back to Christmas? Is that a Christmas jumper I see before me? That turkey looks DELICIOUS!
Here are Viv’s thoughts on Marilyn’s stuffing recipe…
“Massive amounts! I halved it as you suggested and still had too much for a 6kg turkey. Enjoyed it though thought it a bit sweet – too heavy on the raisins. The hard-boiled eggs were bizarre and in future I would make it with raw egg as it didn’t bind well enough. I would probably also fry the onion and celery, which would help with the consistency. I ended up adding some dried porcini mushrooms soaking liquid to bind it a bit more.
I used pine nuts but would be nicer to use chestnuts. Also, I used the turkey giblets, including the neck meat, which had been cooking considerably longer to make stock for gravy.”
Sounds fab Viv.
Here’s a photo of Viv’s stuffing, pre-stuffing, if you know what I mean…
Mmm. This has reminded me, that I have some of this in my freezer. I might do as Viv suggests and add a beaten egg to it and then see what happens when I put it in my waffle maker. BECAUSE, the only reason I asked work colleages for a waffle maker for my recent birthday gift was:
Photograph: J. Kenji Lopez-Alt
MMM, thanks for testing Marilyn’s recipe Viv, and thanks for reminding me about stuffing waffles.
Viv was my guide to all things Matzo, when I made my first ever Matzo Ball Soup – to a Groucho Marx recipe. I’d never even seen a Matzo Ball, let alone eaten one. Viv knows a lot about Matzos, not least the fact that Matzos with butter, apricot jam and little morsels of cheese dotted on top are utterly divine. I now wholeheartedly agree.
Jeepers! I am so hungry I could eat a horse!
