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Strut your stuffing!

18 December, 2018

Classed under: Hosting

Our best stuffing recipes... or how to stuff meat with more meat

At Olymel, we are so in love with charcuterie that every winter we make bologna Inukshuks in our backyards.  We love cold cuts so much we make bacon garlands and hang sausages on the Christmas tree.

But most of all, at Olymel, we like charcuterie so much that on Christmas Eve we stuff our meat with… wait for it… more meat!

So we're bringing you 3 stuffing ideas that will please any palate. If you were nice all year, now's the time to be a little naughty.

Comfort food stuffing with sausage, mushroom, leeks and cranberries

Just like Christmas music at the mall in the middle of October, this stuffing will definitely put you in the holiday spirit (but in a good way).

What you'll need

To make the stuffing, cook the mushrooms and leeks in a pan over low heat. Add the mixture to a bowl and add the sausage meat, parsley and cranberries. Combine well, then add the egg and enough bread crumbs so the mixture can be easily pressed into balls. It's as simple as that!

We love this traditional stuffing in roast turkey or stuffed chicken breasts. At holiday time you can't do much better!

Note: Whether or not you cook your sausage meat ahead of time depends on what you are stuffing. If the cooking time for the roast is short, you can always pre-cook the sausage separately from the breadcrumbs.

Spicy pulled pork, peppers and Monterey Jack stuffing

Between the crustless party sandwiches and the exchanges of gifts under $5, you probably want to spice up your holidays a little? Here is the stuffing of your dreams.

What you'll need

  • Slow-cooked Olymel pulled pork in BBQ sauce
  • Shallots
  • Chili sauce
  • Monterey Jack cheese
  • Hot chili peppers, to taste
  • Red pepper flakes, to taste
  • Salt and pepper, to taste

To make the stuffing, first heat the pulled pork following the instructions on the package. Then chop the vegetables into small pieces. Combine all ingredients in a bowl and you're done.

This stuffing is quite versatile, but it's especially good with pork tenderloin. That's right, pork in pork. Pork2. Yum.

Bacon, cheddar and rosemary gourmet stuffing

If Santa got to choose his snacks, we're pretty sure he'd drop the milk and cookies and make a beeline for bacon and cheese. So why not make him happy and prepare this stuffing recipe.

What you'll need

  • Olymel smoked bacon
  • Crusty bread, cut into cubes — go with day-old bread rather than fresh for best results
  • Gouda cheese cut into cubes
  • Chopped green onions
  • Fresh rosemary
  • One egg
  • Olive oil
  • Salt and pepper, to taste

To make the stuffing, first cook the bacon, then chop into small pieces and set aside. In a pan, cook the green onions in some olive oil. Then, in a large bowl, combine the bread, gouda, egg, green onions and bacon. To enhance the flavour of the meat, rub with fresh rosemary and a little oil before adding the rosemary to the stuffing.

We like this stuffing in turkey, roast beef or pork tenderloin… or just about anything.

We wish you the happiest of holidays stuffed with tons of glorious stuffing you actually get to enjoy before Uncle Fred stuffs himself full of the last of it. Enjoy!