With Christmas round the corner, we all have stuffed chicken or turkey on our minds. While Turkey is usually the centerpiece for Thanksgiving dinners, chicken, pork, lamb roasts are popular for Christmas.
Roast lamb with apricot stuffing is matchless. Another good combination for lamb stuffing is bacon, garlic and rosemary or bacon and shallots. If you’re looking for an exotic Christmas Turkey, then ricotta cheese or orange and prunes stuffing maybe the answer.
A good stuffing, believe me, can transform the taste of your roast, so spend time preparing it. Experiment with herbs, nuts and other ingredients. Some of us like cubed bread and garlic as the stuffing, while others prefer, bread mix with onion, thyme and parsley. Any type of bread will work as long as it has a firm texture and has been dried properly. Your roast can have luscious flavours owing to the unique fillings. Whatever be the filling, it is a laborious process, but worth it anyway.
My all time favourite is Roast Chicken with Apple-Sausage Stuffing, Pan-Reduced Sauce and Roasted Vegetables. And it is pretty simple and straightforward to prepare too. Mushrooms pair well with pork, so try adding those to your stuffing this year.
Make use fo fruits. These can rev up the taste of the dish to unimaginable heights. Apples, cranberries, dried apricots, dried plums, raisins are a good choice.
Bread, chestnut, sage, pork sausage, cranberries is a typical stuffing and the first choice of many.
If you don’t want to make the stuffing yourself, buying readymade ones (of course a prior order is mandatory) is also a possibility. In Mumbai too, many take orders and supply great roasts on Christmas. And of course Mumbai hotels and restaurants have great roasts on offer for Christmas.
Roast Turkey with Cranberry Sauce, Brussel Sprouts, Roast Leg of Pork with Parsnips, are available at JW Marriott Mumbai Sahar. Chef Sanjana Patel at La Folie Lab is offering a traditional English Roast with Chicken supreme breast with Buttered beans, Roasted potatoes, Yorkshire pudding and gravy. Oh! this one is not to be missed.
Made at home or purchased, or savouring one at a restaurant, a roast is a must on Christmas. Yes, with a bowl of gravy, some roasted potatoes, carrots, broccoli and wine. Merry Christmas!
A recipe that I love to follow :
Pork, sage, onion and chestnuts stuffing
- 2 large onions, peeled and quartered
- 50 g stale bread
- 200 g vacuum-packed chestnuts
- 1 kg shoulder of pork, trimmed and diced
- 1 bunch fresh sage, leaves picked
- 3 rashers smoked streaky bacon, roughly chopped
- freshly ground white pepper
- sea salt
- 1 whole fresh nutmeg, for grating
- 1 lemon
- 1 orange
Preheat your oven to 190ºC/375ºF/gas 5. Blitz the onions in the food processor until finely chopped, then tip into a large bowl. Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble your chestnuts in there too. Tip your diced pork into the food processor with the sage leaves, bacon, a level teaspoon of white pepper and a good pinch of salt. Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange zest. Pulse until you’ve got some chunks and some mush, it won’t even take a minute, then tip into the mixing bowl.
Because the pork is raw, you’re committed to seasoning it well so add another pinch of salt and white pepper, then get your clean hands in there and scrunch it all up until well combined.
Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware-type dish that you can serve from. Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour until bubbling and crispy. When done, you can pour away any excess fat before serving if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside.