Bacon Sage and Onion Stuffing
I had spotted this recipe on Tony from @fitfatfunfood Instagram page and thought it was a brilliant alternative.
When cooking your Turkey over Christmas traditionally you always stuff it, however the stuffing always takes ages to cook. Although I do not think I will stop stuffing the Turkey (It does help add to its flavour) I am certainly going to try this at Christmas.
If you have not got time to make Sage and Onion Stuffing we do make a delicious Apple and Apricot Stuffing that is always featured on the Whitehead Christmas Table. Not as easily available but if you give us a call or email we will certainly try and help point you in the right direction.
Below is the recipe that Tony from @fitfatfunfood used but you can always use your own family sage and onion stuffing. Our family go to recipe is always Delia's.
Your favourite sage and onion stuffing mix.
- I used a packet of paxo (240g sachet made up according to instructions, with a tablespoon of butter.
- 8 to 10 rashers of Lane Farm streaky bacon - smoked or unsmoked according to your preference - stretched with a knife. Use the side of a sharp knife to drag along the rashers to stretch them out thinner and longer
- While the stuffing sets/cools prepare your normal pan by taking the rashers of bacon and covering the base of the pan ensuring the bacon comes up the sides
- Add the cooled stuffing on top of the bacon ensuring evenly spread
- Bake as per your stuffing instructions.
- When the stuffing is crisp, invert it onto a plate and put it under the grill with the bacon facing the grill
Allow the bacon to crisp
Leave for a minute or two before slicing with a sharp knife