FabSwingers.com forum: Stuffing..

By (user no longer on site) OP
49 weeks ago

How you make yours?

Instant from Paxo packet

Or you use good sausage meat?

Will you also make balls?

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
49 weeks ago

I do love a good stuffing

Balls are good

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
49 weeks ago

With sausage meat made into balls OP. Can't beat it

Reply privately

Reply in forum

Reply +quote

By *heVonMatterhornsCouple
49 weeks ago

Lincoln

Lube and a good hip thrust

LvM

Reply privately

Reply in forum

Reply +quote

By *iffyjeffMan
49 weeks ago

I'll go to town

Only time of year I manage to stuff a bird,excited me !!

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
49 weeks ago

I like being stuffed by good sausage meat.

Reply privately

Reply in forum

Reply +quote

By *eroLondonMan
49 weeks ago

Mayfair

Usually something pre-prepared, from the chilled aisle section in a supermarket.

Reply privately

Reply in forum

Reply +quote

By *ealMissShadyWoman
49 weeks ago

St Albans/ Welsh Borders

I bought some locally produced stuffing from the Artisan Market to go with Christmas Dinner this year

Reply privately

Reply in forum

Reply +quote

By *weetkitten65Woman
49 weeks ago

Halifax

Make my own,breadcrumbs, onion, salt and pepper, sage...

Balls are easier to get in your mouth

Reply privately

Reply in forum

Reply +quote

By *ellhungvweMan
49 weeks ago

Cheltenham

I usually bend her over and take her from behind. Always leaves her properly filled.

Reply privately

Reply in forum

Reply +quote

By *eavilMan
49 weeks ago

Stalybridge

My butcher does a special stuffing for xmas - this year its pork, prune & cognac! Sounds lovely.

Reply privately

Reply in forum

Reply +quote

By *uliette500Woman
49 weeks ago

Hull

Plain old paxo mixed with good quality sausage meat. Basic but tasty and we all like it.

Reply privately

Reply in forum

Reply +quote

By *ddie1966Man
49 weeks ago

Paper Town Central, Essex.

Always make my own.

Onion salt pepper breadcrumbs sage and sausage meat from half a dozen Cumberland Sausages (remove skins).

Rolled into balls and baked in oven with the taters..

It's also a good mix for making sausage rolls.

Reply privately

Reply in forum

Reply +quote

By *obilebottomMan
49 weeks ago

All over

Not that keen on sage and onion. I like a good chestnut stuffing and some of those nice cranberry stuffing parcels you get as extra

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
49 weeks ago

Don’t forget to add an egg and butter!

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
49 weeks ago

I always make my own.

My ingredients are;

three eggs

two spoons of ketchup

sausage skin boiled and minced

one egg shell finely crushed

four spoons of mixed herbs (Tesco finest range only)

a partridge

a pear

a tree

And to make I gently place them in my shed and set alight for 6 - 8 hours

Reply privately

Reply in forum

Reply +quote

By *eroLondonMan
49 weeks ago

Mayfair

I'm having this ^ bird for Christmas.

With or without stúffíng.

Reply privately

Reply in forum

Reply +quote

By *obilebottomMan
49 weeks ago

All over

"I always make my own.

My ingredients are;

three eggs

two spoons of ketchup

sausage skin boiled and minced

one egg shell finely crushed

four spoons of mixed herbs (Tesco finest range only)

a partridge

a pear

a tree

And to make I gently place them in my shed and set alight for 6 - 8 hours

Is the full bottle of sherry gone?

Reply privately

Reply in forum

Reply +quote

Post new Message to Thread