About this recipe:This is a meaty home made rich stuffing recipe great with roast chicken or turkey. This is quite rich and spongy, not like your packet mix of just add water to stale bread crumbs. The idea of using the bacon and sausage with the bread is the bread soaks up all of the meat juices and keeps the meat moist and juicy inside.
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Method Prep:10min › Cook:20min › Ready in:30min
Take off the crusts on the bread slice into fingers and mix into a bowl with sausage, bacon, garlic, thyme and black pepper you can bind this with an egg yolk and a squeeze of lemon or instead of lemon use a drop of water.
Pound this together with your hands until the bread turns into a consistency you can work with. Spread evenly into a baking dish.
Bake in a preheated 180 C / Gas 4 oven till browned and crispy. Alternatively, you can use this mixture to stuff whole roast chicken, chicken breast or even turkey.
Using too much liquid will make the mixture soggy and gloopy. Add a little each time to get the right consistency. For a quick recovery on this you can try to add flour to the mix to improve the consistency.
The quantities are entirely up to you and how much you decide to make. I like to use 2 to 3 sausages peel and off the skins or normal sausagemeat and a handful of bacon chopped into little pieces.