Apple and bacon stuffing
Herb and Christmas spice stuffing
Heat 100g butter in a pan; cook 2 chopped onions, 1 chopped celery stalk, 3 crushed cloves garlic, ¼ cup chopped fresh flat-leaf parsley and 2 teaspoons chopped rosemary for 5 minutes. Combine in a large bowl with 3 cups fresh breadcrumbs, ¼ teaspoon each ground nutmeg, cardamom and sea salt. Season to taste. Makes 3 cups.
Apple and bacon stuffing
Heat 100g butter in a pan; cook 2 chopped medium onions, 1 chopped celery stalk, 3 crushed cloves garlic, 1 tablespoon finely chopped fresh sage and 250g finely chopped bacon for 8 minutes or until soft. Combine with 3 cups fresh breadcrumbs and 1 large green apple, cut into matchsticks. Season to taste. Makes 3 cups.
Garlic, mixed rice and cranberry stuffing
Boil ⅓ cup wild rice for 15 minutes. Add 1 cup brown rice; boil for a further 25 minutes or until tender. Drain; add to a large bowl. Cook 6 chopped green onions (green shallots) and 2 crushed cloves garlic in 100g butter until soft. Combine mixture in bowl with ¾ cup chopped dried cranberries and ½ cup roasted flaked almonds. Season to taste. Makes about 3 cups.
Pistachio and lemon thyme stuffing
Heat 100g butter in a pan; cook 2 finely chopped medium onions, 3 crushed cloves garlic and 1 tablespoon fresh lemon thyme leaves, stirring, for 5 minutes or until soft. Transfer mixture to a large bowl. Add 3 cups fresh breadcrumbs and ½ cup finely chopped pistachios. Season to taste; mix well. Makes 3 cups.