Mincemeat Stuffing

Mincemeat Stuffing Recipe from the United Kingdom

Region / culture: United Kingdom | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Mincemeat stuffing is a classic dish that is perfect for holiday meals or any time you want a comforting and flavorful side dish. This recipe combines the savory flavors of mincemeat with the sweetness of apples and cranberries, creating a delicious and satisfying stuffing that pairs perfectly with roast meats.

History

Mincemeat stuffing has been a popular dish for centuries, with roots in traditional English and American cuisine. Originally, mincemeat was made with finely chopped meat, suet, fruits, and spices, but over time the recipe evolved to include more sweet ingredients like apples, dried fruits, and sugar. Today, mincemeat stuffing is a staple on holiday tables around the world, loved for its rich and complex flavors.

Ingredients

16 oz (454 g) fresh or canned mincemeat
4 cups breadcrumbs or 1 loaf white bread torn into pieces
1 small onion, chopped
1 apple, cubed
1 stalk celery, sliced
1 cup dried cranberries, I use Crazons by Ocean Spray

How to prepare

Preheat the oven to 450°F (232°C).
Combine all the ingredients in a large baking pan or mixing bowl.
Choose to bake the stuffing separately or inside a bird (if using a bird, include the gizzards in the mixture).
Bake for 1 hour or until fully cooked at 450°F (232°C).

Variations

Add chopped nuts, such as pecans or walnuts, for extra crunch.
Substitute raisins or chopped dried apricots for the cranberries.
Use whole wheat bread or gluten-free bread for a healthier option.

Cooking Tips & Tricks

Be sure to use fresh or canned mincemeat for the best flavor in this recipe.

- Tear the bread into small pieces to ensure that it absorbs the flavors of the other ingredients.

- If you prefer a more moist stuffing, add a little chicken or vegetable broth to the mixture before baking.

- For a crispy top, bake the stuffing uncovered for the last 10-15 minutes of cooking.

Serving Suggestions

Serve mincemeat stuffing alongside roast turkey, chicken, or pork for a classic holiday meal. It also pairs well with roasted vegetables and a simple green salad.

Cooking Techniques

Bake the stuffing in a covered dish for a softer texture, or bake it uncovered for a crispy top.

Ingredient Substitutions

If you can't find mincemeat, you can substitute with ground beef or pork seasoned with cinnamon, nutmeg, and cloves.

Make Ahead Tips

You can prepare the stuffing up to a day in advance and refrigerate it until ready to bake. Just be sure to let it come to room temperature before baking.

Presentation Ideas

Serve the stuffing in a decorative serving dish garnished with fresh herbs, such as parsley or thyme.

Pairing Recommendations

Mincemeat stuffing pairs well with a variety of meats, such as roast turkey, ham, or beef. It also complements rich and savory dishes like gravy or cranberry sauce.

Storage and Reheating Instructions

Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of mincemeat stuffing contains approximately 200 calories.

Carbohydrates

Each serving of mincemeat stuffing contains approximately 40 grams of carbohydrates.

Fats

Each serving of mincemeat stuffing contains approximately 5 grams of fat.

Proteins

Each serving of mincemeat stuffing contains approximately 2 grams of protein.

Vitamins and minerals

Mincemeat stuffing is a good source of vitamin C from the apples and cranberries, as well as vitamin A from the onions and celery.

Alergens

This recipe contains gluten from the bread and may contain traces of nuts from the mincemeat.

Summary

Mincemeat stuffing is a flavorful and satisfying side dish that is relatively low in calories and fat. It is a good source of carbohydrates and vitamins, making it a nutritious addition to any meal.

Summary

Mincemeat stuffing is a delicious and versatile side dish that is perfect for holiday meals or any time you want a comforting and flavorful accompaniment to your main course. With a rich history and a variety of flavors and textures, this stuffing is sure to become a favorite at your table.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for mincemeat stuffing. It was a chilly autumn day, the leaves were falling from the trees in a beautiful array of reds and golds. I was visiting my dear friend Margaret, who lived in a charming cottage in the countryside.

As soon as I walked in the door, I was enveloped in the comforting aroma of roasting meat and spices. Margaret was in the kitchen, her hands deftly working as she prepared a feast for us to enjoy. I couldn't help but ask her what she was making, and she smiled and replied, "Mincemeat stuffing, my dear. It's an old family recipe that has been passed down through generations."

Intrigued, I asked Margaret if she would teach me how to make it. She gladly agreed and we spent the afternoon in the kitchen together, chopping, mixing, and tasting as we prepared the stuffing. As we worked, Margaret shared stories of her grandmother, who had taught her how to make the dish when she was just a young girl.

I listened intently, soaking up every detail of the recipe and the history behind it. Margaret explained that mincemeat stuffing was traditionally made with a mixture of minced meat, vegetables, fruits, and spices, all cooked together until they formed a deliciously savory filling for roast meats.

After several hours of cooking and chatting, the stuffing was finally ready. Margaret served it alongside a succulent roast chicken, and as I took my first bite, I knew I had discovered something truly special. The flavors were rich and complex, with a perfect balance of sweet and savory.

From that day on, mincemeat stuffing became a staple in my own kitchen. I would make it for family gatherings, holiday dinners, and any time I wanted to treat myself to a taste of nostalgia. Each time I prepared the dish, I felt a connection to Margaret and her grandmother, as if I were carrying on a tradition that had been passed down through the generations.

Over the years, I have made a few tweaks to the original recipe, adding my own personal touch with a dash of cinnamon or a splash of brandy. But the essence of the dish remains the same, a comforting reminder of the bond between food, family, and memories.

As I sit here now, reflecting on that fateful day in Margaret's kitchen, I am filled with gratitude for the gift she gave me. The gift of a recipe that has brought joy and comfort to so many, and a reminder of the power of sharing food and stories with those we love.

So the next time you find yourself in the kitchen, preparing a meal for your loved ones, remember the simple pleasure of a homemade dish and the stories that come with it. And who knows, maybe you'll discover a new favorite recipe that will become a cherished tradition in your own family for years to come.