OUR LOCAL CHRISTMAS STUFFING

Here’s a stuffing made with wonderful local ingredients including our grass fed beef sausages, sour dough breadcrumbs (made from Tuerong Farm flour), Moorooduc Estate verjus, fresh herbs from Tyabb and Red Hill, Main Ridge or Cape Schanck extra virgin olive oil. The recipe can be used to either stuff or your turkey or cook it separately and serve at the Christmas table. Either way it’s delicious xx 

Stuffing:

¼ cup Moorooduc Estate verjus

6 prunes pitted, roughly chopped

500g grass-fed Torello Farm beef sausages (I recommend with red wine & garlic or Italian flavours)

2 tablespoons extra virgin olive oil

1 brown onion, finely chopped

120g (1½ cups) sour dough breadcrumbs (ready made ones are available in the Torello Farm freezer)

3 tablespoons chopped sage

1 tablespoon chopped thyme 

1 tablespoon chopped parsley

sea salt

ground black pepper

Combine the prunes and verjus in a small bowl. Set aside. Remove the outer sausage casings and crumble the meat into a bowl. Cover and set aside until needed. 

Heat the oil in small frying pan over a medium heat. Add the onion and cook for 10 minutes, or until softened and lightly golden, stirring occasionally. Strain the prunes and pour the verjus into the frying pan. Stir to combine and reduce until one tablespoon of verjus remains. Transfer to a large bowl and cool to room temperature. 

Add the prunes, crumbled sausage, breadcrumbs and herbs to the onion mixture and mix well, the easiest way is to use your hands. Season with a little salt and pepper, remembering the sausages are seasoned too. Cover and refrigerate until needed. Will keep for 2 days.

To stuff the turkey: Bring the turkey to room temperature.  Remove the giblets and neck, if included, and place in roasting pan.  Dry the turkey inside and out with paper towel.  Fill the cavity loosely with the stuffing. Seal the cavity opening with toothpicks and if desired, truss the turkey. 

To cook in a loaf tin: Line a small loaf tin with foil. Fill the tin with the stuffing, spreading evenly then gently press the surface flat. Bake in pre-heated 180°C oven for 45 minutes. Check after 25 minutes cooking, if the top is golden brown cover with a layer of foil to prevent further browning. Serve hot, spooned on to plate with gravy from the roast turkey or a spicy chutney-like sauce. And if there’s any leftovers, refrigerate and slice cold for a sausage sandwich, the next day.

Recipe by Fiona Hammond, December 2021