Turkey stuffing

Yes, and -

breadcrumbs

sausage meat

sage

chopped onion

chopped bramley apple

We have a basic one because no one likes sausage meat or fruit in their stuffing.

I use breadcrumbs, sage, onion, garlic, S&P and meat juices or stock to moisten and bind it before putting it in the oven.

We do two (I know, I know but we're still alive...)

Skirlie - Fine oatmeal, fat and onion.

Sausage meat - Sausage meat, onion, breadcrumbs, egg and herbs.

I'm hosting the christmas dinner this year and normally my bil makes the stuffing, which everyone loves.

I wanted to give it a bash this year myself, but have no idea whatsoever on how to make it different and tasty!

I know my mil uses bacon in her recipe.....

My Aunt cooks her stuffing seperately and it's so dry.

I love skirlie, it's what we stuff chicken with and always makes it lovely and moist. I love sausage stuffing so that gets shoved up the arse. ?

I've tasted skirlie, but never made it myself!

I'm sure my mil uses bacon and steak mince a sausage meat, with possibly onion etc.

Aaargh! I'd love to do this by myself and have them all going "ooo! aaaa!! this is lovely evy!" and for me to smile sweetly "you think?"

Seriously, it's a piece of pee to make. Melt a knob of lard/butter or use some sunflower oil, add in a finely chopped onion and keep pouring in the oatmeal so it's all combined but not dry. Mmmm.

Evy, i'm having tea in a minute but after that i'll type out mine from good food magazine...its so easy and so nice. ?

Last year i did nigellas gingerbread stuffing. its so unbelievably rich, i ll never bother with it again.

this time i ll make my own, and have ordered italian sausages from camisa.co.uk for the sausage meat, and they ll be sage, cooked onion, garlic, thyme, apples, apricots and lemon juice. oh, and breadcrumbs made from old sourdough.

Thanks all! I shall patiently await your recipes ?

Nick, what's the deal with the Italian sausages? Better quality/taste etc?

I'm really looking for the wow factor here! how sad am i? lol

I use cubes of pork butcher's sausage and bread, cream, turkey stock, sage, onion, celery and butter. I don't stuff it in the bird, it cooks separately.

more flavour, less rusk (ie none), great herbs etc, no water in them

Oh I see Nick.

I actually quite like the rusk in our local butchers sausages .

Thanks though ?

Now waiting for Kieran's recipe.

Thanks to everyone else who has responded!

Fab. they're on the website, i don't have to copy them out ?

sausage, sage and onion

i just use sausage meat, bollocks to all that skinning sausages marlarky. and i'd get some bread in the freezer now, it grates better when its dried out. then i cook some in balls and put a rolled sausage of stuffing the bird...i don't like the stuffing crammed in as you get all red blobby bits odd the carcuss on it. ?

these ones are also on the same page but not tried them. i don't do chestnut stuffing as i do sprouts with chestnuts and pancetta anyway.

rustic chestnut

apricot and hazelnut

Thankyou Kieran!?