Stuffing!

oh forgot cranberry /and apple .with the chestnuts or without,. flavour maybe a few mint leaves.....i got IBS and like you no savoury or spicy foods.i actually get a box of american "stove top stuffing ",the plain or chicken cornbread stuffing. its yummy....

sweet chestnut stuffing,get chestnuts /boil them /mash em with butter or other spread. and stuff whatever you eating...

Interesting ideas here. Have always made Xmas dinner from scratch. Yesterday was in M&S. Have bought the whole thing, stuffing et al. Now feel guilty and may add one of the ideas from here!

No need to worry.
TM and the rest of parliament have ensured the whole country is stuffed

As you get older the digestive system changes and you do find that certain foods don't have the same tolerance as far as the gut is concerned. Of course medication can also play a part too.

My mum used to make parsley and thyme stuffing as well as her own bread sauce. I used to grate the stale bread that had been put to one side.
Sour milk was kept for scones.
You couldn't do either today as brad goes green and " off " milk is rank.

I always make thyme and parsley stuffing.
Fresh breadcrumbs, some grated vegetable diet, diced onion, fresh thyme and parsley. Salt and pepper. Just mix together. Stuff turkey and put remainder in a tin to brown in Oven.

I would suggest cranberry and apple , it goes really well with turkey and ham I think.
I may make my usual sausage meat, sage and onion stuffing too! Lovely! I love it cold too.

I can’t offer you an alternative, but I feel for you as sage and onion is the perfect stuffing as far as I’m concerned. Bad luck

Thank you all, some lovely ideas here. I'm going to try several. I'll be stuffed!!!!

Oh and I use low fat gf sausages due to hubby's cholesterol (asda)

My Dd and I have multiple (and different) food intolerances, so out stuffing balls are just gluten free sausage meat ( I squeeze it out of gf sausages) mixed with some chives and sage. My DD can't eat onions or leeks but finds chives a good substitute. There is also a powder you can get called asafoetida which if used sparingly gives a nice savoury sort of oniony flavour (but tastes a bit weird if you use too much).

Gabriella - mine were intended for a meaty roast.
But you could roast them on their own in some veg. oil

If onions are not digestible, yet you want the flavor of them, why not take two or three whole, peeled onions and place them throughout the stuffing so they will leak their flavor into it but you will be able to find them to lift them out when serving and not accidently eat them. Or you could use onion powder in your stuffing instead.

They sound very appetizing Fennel
I'll try that recipe as I'm a veggie but I dislike faux meat mixtures.

I do one with sausagemeat, apples, cranberries and onions but it would probably be just as good without the onions

I make stuffing balls (when I can be bothered.)
Mainly breadcrumbs, white or brown.
Then add chopped onion, grated lemon rind, chopped dried apricots, mixed herbs. Chopped apple too sometimes. Bind together with raw egg.
Form into balls and bake alongside the roast in the last hour or less.

Goodness, I can't imagine anyone (except veggies) not liking pigs in blankets! (or bacon-wrapped sausages, as we used to call them). I always make loads - best quality sausages cut into 3 and wrapped in half or a 1/3 of a rasher of best streaky. I then spear 2 on a cocktail stick. There are never any left.

Scarcely anyone liked stuffing in my family cooking days, nor the unappetisingly named pigs in blankets.
I just stuffed the turkey, both ends, with a mixture of halved oranges and lemons. It never tasted over-citrusy. Prunes sound good, never thought of that. And then I just did chippolatas instead of the p in b.

Thank you for the ideas and recipes. Until this year we have always bought M&S pork and chestnut stuffing but they seem to have discontinued it, in our local store anyway. Now I may have a go at making our own.

Here's a good recipe. Just leave out the onion. If you buy good sausage meat I don't think you need it.

1 tsp butter, heaped
1 small onion, diced
1 eating apples
225 g pork sausage meat
100 g fresh white breadcrumbs
1 sprig thyme, leaves removed
1 pinches grated nutmeg
2 tbsp chopped parsley
0.5 lemons, juice.

Ecci, I have always cut an onion in half from top to bottom then removed and tossed the bit in the middle that looks like a growing shoot, hopefully you may be able to eat onions again as this could be the part upsetting you.

Simple chestnut stuffing for me. Now that Waitrose sell frozen, peeled, ready to cook chestnuts life is so much easier!
I just cook the chestnuts in chicken stock, put them in the liquidiser till they are smooth, add breadcrumbs and a good knob of butter. Season to taste with salt and pepper. A forkful of chestnut stuffing dipped in cranberry sauce is divine!

needed not need. Sorry, saw the mistake as I clicked "post message"

I use prunes and apples. You peel and core and slice cooking apples, two or three for a duck, six to eight for a goose and about twenty prunes. If they are the stoned variety they should be soft enough just to pop in the bird, but if they are very dry, soak them overnight before stuffing the bird.

I make my own forcemeat stuffing using either pork mince or pork and veal minced and mixed, salt, pepper, one or two eggs and a cupful or two of fine breadcrumbs.

You can use a mixture of beef mince and finely minced ham if you prefer. Minced chicken tends to become rather dry, so add a good tablespoon of lard or margarine to it (or cooking oil, if preferred)

Any forcemeat that is not need to stuff the bird, can be baked in a pie dish in the oven for the last half-hour the bird is roasting.

A friend had the same problem and she used to stuff the cavity of the bird with cut lemons and sage and thyme leaves - the meat tasted lovely and she said she didn't miss the stuffing, just had an extra pig in blanket on her plate instead