Delicious stuffing recipes to complement your Christmas Turkey by GBBO star, Rowan Williams

Great British Bake Off 2020 Star, Rowan Williams, will be having Rhug organic Turkey for Christmas. He has created two delicious recipes for Chestnut & Mushroom Stuffing and Cranberry & Orange Stuffing.

Here he kindly shares his recipes so you can also enjoy these perfect accompaniments to your Christmas turkey.

Chestnut & Mushroom stuffing

This is a soft, rich, ‘meaty’ stuffing which is complemented by fruity flavours such as cranberry sauce and my favourite Cumberland Sauce.

Ingredients

120g chopped shallots or onion

350g sliced mushrooms

250g peeled chestnuts

60g salted butter

1 beef stock cube dissolved in 350ml boiling water

2 tsp dried thyme

1 large handful chopped fresh parsley

¼ nutmeg grated (1 tsp)

Black pepper freshly ground

1 large egg beaten

150g wholemeal breadcrumbs

Method

In a large frying pan melt the butter and saute the shallots and mushrooms for about 10 minutes to draw out the moisture and then, to gain a golden colour, add the beef stock and roughly chopped chestnuts and simmer until most of the liquid has been absorbed.

Remove from the heat and add all the other ingredients, except the egg, mixing well. Allow to stand until cool. Then mix in the beaten egg.

Meanwhile heat your oven to 170degrees centigrade.

Transfer to an oiled loaf tin or souffle dish. Cover with a disc of baking parchment. Bake for 35 minutes.

Cranberry & Orange Stuffing

Fresh, zingy flavours which cut through some of the richness of traditional Christmas fare.

Ingredients

1 large orange

250g fresh/frozen cranberries

250g fresh breadcrumbs (wholemeal or white)

300g diced onion

150g butter

30g brown sugar

2 teaspoons dried rosemary or a couple of sprigs of fresh rosemary

½ teaspoon dried sage ( or a small handful of fresh)

150g raisins

Method

Grate the zest of the orange and squeeze out the juice. Put them both in a heavy bottomed pan and gently heat together. Add the onion, cranberries, raisins, butter and sugar. Simmer together stirring gently until the cranberries start to pop. Remove from the heat.

In a basin, mix the breadcrumbs with the herbs and a few good twists of ground black pepper.

Fold the warm ingredients into the breadcrumb mixture and transfer to an ovenproof dish. Bake at 170 degrees centigrade for 35 minutes.