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Fruity turkey stuffing

Goodtoknow TV

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Make this delicious stuffing to cook inside the Woman’s Weekly’s roast turkey plus serve some stuffing balls on the side.

  • Serves: 8-10

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

This stuffing can be made the day before. If you prefer to cook it separately from the bird, pack the mixture into a baking dish and cook in the oven at Gas Mark 5 or 190°C for 20 mins, then cover with foil and cook for another 15 mins. Serve in slices.

Ingredients

  • 30g (1oz) butter
  • 1 large onion, peeled and finely diced
  • 2 sticks celery, diced
  • 1 butternut squash, peeled, deseeded and finely diced – use 500g/1lb for the stuffing and keep rest for a vegetable medley
  • 1 cooking apple, peeled and finely diced
  • 100g (3½oz) ready-to-eat prunes, chopped
  • 100g (3½oz) pecan nuts, toasted and roughly chopped
  • 2tbsp brandy or Marsala
  • 125g (4oz) coarse, day-old breadcrumbs
  • 4tbsp chopped fresh parsley
  • Salt and freshly ground black pepper

Method

  1. Melt the butter in a large frying pan, add the onion and cook for 3 mins. Add the celery and squash and cook, covered, for 10 mins, stirring occasionally, until the squash is softened. Use a potato masher to crush the vegetables, but not too smoothly. Spoon the mixture into a large bowl.
  2. Add the rest of the ingredients as you prepare them and mix well. Cool before using to stuff the turkey.
  3. Use about 500g (1lb) of stuffing for the neck end of the turkey and shape the rest into 16 stuffing balls. Put on a baking sheet (with some sausages in bacon) to cook later.

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Nutritional information per portion

  • Calories 184(kcal)
  • Fat 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Free bake sale signs and labels

Want to make your bake sale extra special? Want to make sure all your cakes and bakes are labelled correctly and look the part? Download our free bake sale signs and labels and get creative!

 

When it comes to bake sales we know that image is everything – you want your table to look good covered in delicious goodies and you want your cakes and bakes to sell. Look no further! With our colourful and easy to download signs and labels, you’ll be the talk of the bake sale community.

 

You can print off as many bake sale posters and labels as you like and they’re free to download too – result! All you have to do is get some bluetac for sticking up those posters and some string to tie on your labels – it’s that simple!

 

Just click on any of the images below, to open printable PDFs of each poster or label.

 

Happy baking!

 

Bake sale sign

 

 

 

Bake sale labels: tags

 

 

 

 Bake sale labels: circles

 

 

 

 

 

Where to next?

 – Cakes for cash: goodtoknow’s guide for brilliant bake sales


 – What to make for a bake sale


 – How to plan a bake sale

 

Chana masala

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This is a mildly curried side dish to serve alongside a meat or chicken curry, or can be served as a light vegetarian supper on it’s own. Take care to use a mild chilli powder and add sparingly – you can always add more later, but you can’t take it away! If you like hot food add a little chopped fresh red chilli or chilli flakes when frying off the spices. A little fresh coriander is delicious sprinkled over this Chana Masala just before serving.

  • Serves: 4-6

  • Prep time: 5 mins

  • Cooking time: 15 mins

  • Total time: 20 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you wish to use dried chick peas you will need to soak them overnight in cold water then drain and place in a large pan, cover with water, bring to the boil, boil for 15 mins then reduce the heat and simmer until tender. Do not add salt until the end of cooking time as this will toughen the skins.

Ingredients

  • 2 onions, diced
  • 2tbsp sunflower oil
  • 3cm piece root ginger, grated
  • 2 cloves garlic, crushed
  • 1tsp garam masala
  • 1/2tsp mild chilli powder
  • 400g can tomatoes
  • 2x 400g can chick peas, drained
  • 1 lime
  • Warmed Nann bread or chapattis to serve

Method

  1. Fry the onions in the sunflower oil over a low heat for 5 mins until softened. Add the ginger, garlic, garam masala and chilli powder and fry for just 1 minute to release the flavours.
  2. Add the tomatoes and chick peas and bring to the boil. Cover and simmer for 10 mins. Season with salt, black pepper and a squeeze of lime juice, to taste
  3. Slice the remaining lime and serve alongside the Chana masala.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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