Christmas Stuffing With Roasted Shallots & Smoked Garlic Heads…

By Simon  ,   ,

December 16, 2014

After fifty years of secrecy......Mum reveals our family favourite recipe for her crispy, flavoursome sage & onion stuffing with baked shallots & roasted smoked garlic bulbs. Epic.

  • Prep: 30 mins
  • Cook: 1 hr 30 mins
  • Yields: 1 Feast


1 Medium White sandwich loaf, unsliced

2 Small White onions

1 Handful Fresh picked sage leaves

1 Handful Parsley

8 Heaped tbsp Goose fat

1 Scattering Sea salt & freshly milled black pepper

20 Medium Shallots

4 Large Plump smoked garlic bulbs


The day before.

The key is stale bread and goose fat.  Cut the loaf into thick slices, remove the crusts and whizz up into course breadcrumbs.  Add sage, onion and parsley mixing well, season and adjust to your taste buds.  Cover with cling film and leave in a cool place to infuse all the flavours overnight.

Pre heat oven to 170c.

Add 3 tablespoons of goose fat and 1/2 pint of boiling water to the infused mix and combine well.

In an ovenproof to table dish, add peeled shallots, whole smoked garlic bulbs with their heads severed and the remaining goose fat, bake for 15 minutes.  Add the stuffing, giving it a good mixing, bake for 1 hour covered with foil, remove from oven and give it a good forking.  Return to oven and roast un-covered for the remaining 15-30 minutes, forking it up every now and then until crispy and golden brown and the garlic bulbs have popped to reveal the succulent cloves.  Scatter with a handful of fresh parsley and serve straight to the table.


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