Roast Potatoes and Sage and onion stuffing

Christmas dinner (the bit on the side) Roast potatoes and  Sage and onion Stuffingstuffing and roast potatoes

Can you believe It’s Christmas week!  No, me neither, I’m still flying around trying to get everything done. The hustle bustle I could do without,  dinner and drinks, now that’s my bag. Bring on the weekend! (so I can submerge myself in wine and goodies)  Christmas Dinner is the one meal we look forward to all year.  Turkey and ham are known to hog the limelight.(hog do you get it?)  But it’s all the other bits that make it a Classic  Christmas dinner.  Sprouts, gravy, Roast potatoes and stuffing.  The bit on the side that never gets the recognition it truly deserves. Well I’m here to change all that, let,s  make the bit on the side the star this Christmas Dinner

My roasties are so easy to cook, fluffy on the inside with a crunchy bite I have the perfect method, with no fuss.  Also if you have never tried homemade sage and onion stuffing now is as good as time as any to give it a bash with my easy step by step guide.

Homemade stuffing

  • 8 slices of white bread
  • 1 tablespoon of butter
  • 1 grated onion
  • 6 good quality pork sausages (skin removed)
  • 1 tablespoon of fresh sage chopped (or dried)

Method (serves 6)

Preheat your oven to 180c gas mark 4  you will need a mixing bowl and an oven proof dish

wiz up your breadcrumbs in a food processor, and grate your onion Sage and onion home made stuffing

Remove the skins from the sausages and add in the inside pork

Get your hands in and give a good mix, add the chopped sage and butter mix again.

tip into an ovenproof dish,  cover with tin foil and cook for 40 mins

Remove from the oven, take tinfoil tin foil off .  Cook for another 10 mins, to crisp up the edges.. (you can see from my photo I’ve nibbled the side, I couldn’t help it, it just fell into my mouth) 🙂

Roast Potatoes

Ingredients

12  rooster Potatoes

1 tablespoon of vegetable oil, plus a little extra for greasingRoast potatoes

rosemary (chopped) a good sprinkle

Tablespoon of turkey juices (optional, you can replace these with another tablespoon of vegetable oil)

 

Method

Peel your potatoes and parboil them by putting them in cold water, letting them boil. When the water starts boiling. let them cook for 6 mins

after the 6 mins drain the potatoes and give them a shake.  (this is the secret to getting the edges really crispy)

toss the potatoes in the rosemary and vegetable oil

grease a roasting tin with vegetable oilroast-potatoes

add the potatoes to the roasting tin and roast on the top shelf for 50 mins ( turning them half way and adding a tablespoon of turkey juices if you have it)

Need an easy step by step guide for roasting your turkey? I’m over at the echo Newspaper sharing my tried and tested recipe here  

Merry Christmas x (now where’s the wine 😉 )

 

one_yummy_mummy_turkey_2

I’ll just sit here and hog the limelight 🙂

 

 

 

 

 

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