Wow your guests with this unusual stuffing made from gingercake, apple and bacon. It has a sweet and spicy taste and is a great alternative to the traditional Christmas stuffing.
- 3 tablesp. butter
- 1 tablesp. vegetable oil
- 500g/1lb 2oz onions, finely chopped
- 2 eating apples peeled, cored and finely chopped
- 750g/1lb 8oz Dry Cured Smoked Streaky Rashers, finely chopped
- 450g/16oz loaf gingercake
- 2 free-range eggs, beaten
- ½ tsp freshly ground black pepper
- 100g sultanas
- 100g cashew nuts
Heat the butter and oil together in a large saucepan. Add the onion and apple to the pan and cook until both ingredients have softened and turned golden in colour (approx. 10-15 minutes). Add the bacon, sultanas and cashew nuts to the softened onion and apple mixture and mix well. Cook the mixture, stirring frequently , for about 5 minutes. Remove the pan from the heat and set it aside to cool. Cut up the gingercake into clumps and crumbs and add the pieces to the stuffing and mix well. Add the beaten eggs and pepper to the stuffing and press the stuffing into a buttered baking dish. Bake the stuffing in a hot oven with your turkey for about the last 45 minutes. To serve, let the cooked stuffing sit in its dish for a good ten minutes after it has been removed from the oven. Finally, turn out the stuffing onto a clean serving plate, slice and serve with your Christmas Turkey.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers