34. Mary Berry
To be really well organised, freeze bread crust crumbs and bread noncrust crumbs separately. The crust crumbs are good for stuffings; the breadcrumbs can be used in bread sauce and as the topping for a gratin.
35. Allegra McEvedy
Stuffing is nothing to get stressed about: torn-up stale bread, a few squeezed-out sausages, some chopped onion and loads of goose fat!
Big Table, Busy Kitchen by Allegra McEvedy is published by Quercus
36. Annabel Karmel
Stuffing that the kids will like
Method
1 Simply heat 2 tbsp of sunflower oil in a pan and sauté 3 medium peeled and chopped onions for 5-6 min.
2 Add 200g of coarse fresh breadcrumbs, 1 tbsp of chopped sage, and the same of chopped thyme