Quote:
Originally Posted by mobertol
We can't get Paxo here Margaret and your recipe is how I make it (like my Grandmother used to make it) and is a million times better. For Xmas i add sausage meat and chestnuts! It's great with chicken, turkey or capon alongside Devils on Horseback and other "trimmings".  |
I mix my home made stuffing with good quality sausage meat in equal quantities and make something like sausage rolls...using puff pastry.
When I worked at the hospital, my staff used to ask me to make them for our Christmas feast.......and they never lasted very long.
I am a fair cook, but I only ever make plain stick to the ribs grub.
I do make a mean Sherry trifle(no jelly...that is for children...and I make my own vanilla custard with eggs milk and cream)) and a very passable apricot and kiwi fruit cheesecake.