Major International is urging caterers to get creative in the kitchen this Christmas by making their own stuffings, rather than relying on ready made mixes which can disappoint customers who are expecting something a little different to the meal they can prepare at home.
“Some of the popular ready made mixes may be convenient but they can be bland and seriously lacking in flavour.” Says David Bryant, managing director, Major International. “Stuffing is very simple to make and with a little imagination can easily become the highlight of the Christmas meal, injecting flavour, colour and texture.”
A quality stuffing can help counteract the drying out process of the turkey during cooking. For this reason, Pork sausage meat is an ideal ingredient in stuffing because the fatty juices help keep the turkey moist. Certain fruits can work really well with meat and poultry, especially pork and duck can add an unusual burst of flavour and colour.
“Our development team has created a selection of seasonal recipes which are ideal for serving with the traditional Christmas dinner. The secret ingredient in all these recipes is Major’s Turkey stock base, which enriches the stuffing and adds an extra shot of flavour.” Says David.
For a real seasonal twist, Major recommends the following recipes:
MAJOR SAUSAGE MEAT and TURKEY STUFFING
6 TO 10 COVERS
INGREDIENTS:
226g pork sausage meat
226g unsweetened chestnuts, tinned or chestnut puree
50g fresh breadcrumbs
25g MAJOR TURKEY STOCK BASE
75g onions, finely sliced
One small egg
Two tsp mixed dried herbs
Freshly ground black pepper to taste
METHOD:
1. Mix together all the ingredients in a bowl including the MAJOR TURKEY STOCK BASE.
2. Put stuffing in the neck end of the bird only.
3. For 12lb turkey, double the recipe.
4. Stuffing can be baked in a dish or made into balls and baked.
*If using whole chestnuts make sure they are mixed well into the ingredients.
MAJOR APRICOT, WALNUT & TURKEY STUFFING
6 TO 10 COVERS
INGREDIENTS
300g onions, finely diced
Zest of one lemon
20g MAJOR TURKEY STOCK BASE
1 tsp parsley
50g dried, ready soaked apricots
100g finely diced celery
100g fresh breadcrumbs
50g unsalted butter
110g chopped walnuts
1 egg
Freshly ground black pepper to taste
METHOD
1. Cook onions in butter until soft but not coloured.
2. Add apricots (cut in half), celery, walnuts and MAJOR TURKEY STOCK BASE.
3. Cook for one minute over high heat.
4. Set aside to cool.
5. Add breadcrumbs, parsley, lemon zest and season with pepper. Mix well.
6. Stir in lightly beaten egg.
7. Stuff the breast of the turkey or put in a greased over proof dish, cover with foil and cook in the oven for 30 mins at 200°c/gas mark 6.
MAJOR CRANBERRY & TURKEY STUFFING
6 TO 10 COVERS
INGREDIENTS:
250g fresh or frozen cranberries
15g MAJOR TURKEY STOCK BASE
28g sugar
150ml water
112g breadcrumbs
Zest of one orange
1 egg
226g onions, finely diced
112g chopped mushrooms
226g minced pork or turkey
10g garlic puree
28g unsalted butter
2 tablespoons dried parsley
1 tablespoon dried sage
1 tablespoon dried thyme
Freshly ground black pepper to taste
METHOD:
1. Put cranberries, water, MAJOR TURKEY STOCK BASE and sugar in a pan and boil over
high heat until the liquid has reduced to a thick sauce.
2. Melt the butter in a pan and cook onions until soft but not coloured.
3. Add mushrooms and garlic and cook for a few minutes.
4. Put onion mixture into cranberries and mix well.
5. Mix in minced pork, orange zest, parsley, sage, thyme and season with pepper.
6. Mix in breadcrumbs and lightly beaten egg.
7. Stuff meat or poultry or cook in a greased oven-proof dish.
Major offers a range of 7 stock bases in a concentrated powder mix and 16 different concentrated pastes including cheddar, Mediterranean vegetable, lobster and turkey.
The products meet most dietary requirements – they contain no added MSG, HVPs or artificial additives, are suitable for vegetarians and coeliacs. Plus chefs using Major stocks are not afraid to season their finished soups or sauces because the products have probably the lowest levels of salt in the industry.
For further information, or to request free samples please contact Major on…
01933 356012
or visit www.majorint.com.
