Spicy Lemon Ginger Bread Stuffing Recipes

Steps:

• Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Put the bread and herbs into a food processor and pulse until you have herby breadcrumbs. Stir into the onion pan along with the lemon zest and juice and plenty of seasoning. Set aside 250g to stuff the turkey, then press the remainder into a well buttered baking tin or dish, about 20 x 30cm, or use 2 smaller tins if that's all that you have.
• Wrap half a bacon rasher around each sausage. Score the stuffing into 8 rectangles, then sit a sausage on top of each. Cover with foil and cook for 20 mins. Uncover, then roast for 20 mins more or until the sausages and bacon are golden and the stuffing golden and sizzling.

Steps:

• In a blender or food processor, combine the chiles, half of the lemon (pulp, peel and all), ginger and garlic. Pulse together until finely chopped. (Or, finely chop ingredients together with a large knife.)
• Transfer to a bowl, and add the bread, caraway seeds and melted butter. If the stuffing seems dry, squeeze the remaining lemon half over the mixture and toss again.

Steps:

• Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
• In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
• Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
• Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.

Steps:

• 1. Preheat your oven to 350°F. Butter or spray a 9 - x 5 - x 3 - inch loaf pan and lightly flour the pan; get rid of any excess flour. Set aside until needed.
• 2. In a large bowl beat together butter, sugar and lemon zest until light and fluffy. Then add the eggs, 1 at a time, mixing well after each addition.
• 3. Into a small bowl add the flour, baking powder, baking soda, salt, ground cinnamon and mace, mix well to combine.
• 4. In a measuring cup add the half and half cream, water and lemon juice. Mix well.
• 5. Next with your mixer on low speed, gradually add the flour mixture and the milk mixture alternately in batches, into your butter mixture. (Please begin and end with the flour mixture.)
• 6. Next, gently add the pear, candied ginger and nuts into the batter.
• 7. Pour the batter into your prepared loaf pan and bake for 50 - 60 minutes. While the bread is baking prepare your glaze. If using.
• 8. Glaze: In a small bowl stir together the icing sugar and cream until smooth. Set aside until needed.
• 9. Cool the baked bread for 10 - 15 minutes then remove from pan and allow to finish cooling on a wire rack. Now drizzle the simple glaze over the bread and enjoy!

Steps:

• Heat oven to 325°F. Spray 9x5-inch or 8x4-inch loaf pan with cooking spray. In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in 1 1/4 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in egg yolk. Boil and stir 1 minute; remove from heat. Stir in lemon peel and lemon juice.
• Cool gingerbread 10 minutes; remove from pan. Serve warm or cool gingerbread with warm or cool lemon sauce.

Steps:

• Whizz the bread in a food processor to make crumbs. Tip into a large bowl. Put the onion, garlic and parsley in the processor and whizz until finely chopped. Add the onion mix to the breadcrumbs with all the other ingredients except the bacon. Season generously and squish everything together with your hands until combined.
• Set aside about one third of the stuffing for the turkey and divide the rest into 20 pieces. Mould each piece into a little finger-sized sausage, then wrap each one in a rasher of bacon. Put the sausages into a shallow ovenproof dish, ready for roasting (see Citrus & thyme turkey).