大象传媒

No Christmas dinner is complete without all the traditional trimmings. Here are some trusted suggestions for stuffing annd sauces to add the final touches to your turkey.

We've also included some step-by-step techniques so you can't possibly go wrong.
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2 red onions, finely chopped
2 rashers streaky bacon, chopped
1 tablespoon (15ml) olive oil
25g butter
1 tablespoon (15ml) fennel seeds
15g pack of fresh sage, chopped
150g can chestnuts, drained, or 1 pack vacuum packed chestnuts
500g sausagemeat
1 large egg, beaten
200g fresh breadcrumbs
sea salt and freshly ground black pepper for seasoning

Instructions

Fry the onions and the bacon gently in the olive oil and butter for a few minutes.
Wrap the fennel seeds in a tea towel and bash them with a rolling pin.
Add them to the onions and bacon.
Add the sage.
Crumble in the chestnuts and cook for a few minutes.
Season to taste.
Pour out onto a tray to cool quickly.
When the mixture has reached room temperature, put it in the fridge to chill.
Put the chilled mixture back into a bowl, add the sausagemeat and egg and mix together.
Add the breadcrumbs.
The mixture should hold together but not be sloppy.

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Instructions

Place milk in a pan with shallots, cloves and nutmeg over a moderate heat.听
Bring almost to the boil, turn off heat and leave for ten minutes.
Just before service, strain the milk into a clean pan and heat gently over a low heat.
Add the breadcrumbs, season and stir well.

450g / 1lb fresh cranberries
300ml / Half a pint of water
Half a tsp of grated ginger
350g / 12oz granulated sugar
4 tbsp of port听

Instructions

Put the sugar and the ginger in a saucepan with the water and heat gently until the sugar dissolves.
Add the cranberries and bring to the boil.
Remove from the heat.
Add the port.
Simmer until the cranberries have burst and are tender.