FabSwingers.com > Forums > The Lounge > Stuffing..

Stuffing..

Jump to: Newest in thread

By (user no longer on site) OP over a year 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 +quote or View forums list

By (user no longer on site) over a year ago

I do love a good stuffing

Balls are good

Reply privately, Reply in forum +quote or View forums list

By (user no longer on site) over a year ago

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

Reply privately, Reply in forum +quote or View forums list

By *heVonMatterhornsCouple over a year ago

Lincoln

Lube and a good hip thrust

LvM

Reply privately, Reply in forum +quote or View forums list

By *iffyjeffMan over a year ago

I'll go to town

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

Reply privately, Reply in forum +quote or View forums list

By (user no longer on site) over a year ago

I like being stuffed by good sausage meat.

Reply privately, Reply in forum +quote or View forums list

By *eroLondonMan over a year ago

Mayfair

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

Reply privately, Reply in forum +quote or View forums list

By *ealMissShadyWoman over a year 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 +quote or View forums list

By *weetkitten65Woman over a year ago

Halifax

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

Balls are easier to get in your mouth

Reply privately, Reply in forum +quote or View forums list

By *ellhungvweMan over a year ago

Cheltenham

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

Reply privately, Reply in forum +quote or View forums list

By *eavilMan over a year ago

Stalybridge

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

Reply privately, Reply in forum +quote or View forums list

By *uliette500Woman over a year ago

Hull

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

Reply privately, Reply in forum +quote or View forums list

By *ddie1966Man over a year 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 +quote or View forums list

By *obilebottomMan over a year 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 +quote or View forums list

By (user no longer on site) over a year ago

Don’t forget to add an egg and butter!

Reply privately, Reply in forum +quote or View forums list

By (user no longer on site) over a year 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 +quote or View forums list

By *eroLondonMan over a year ago

Mayfair

I'm having this ^ bird for Christmas.

With or without stúffíng.

Reply privately, Reply in forum +quote or View forums list

By *obilebottomMan over a year 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 +quote or View forums list

» Add a new message to this topic