With Christmas now less than a mere 3 weeks away – and counting – our preparations are in full swing. Christmas lists have been created; letters to Father Christmas written; Christmas cards written and very nearly sent; presents bought, wrapped and squirreled away until the tree is up; and my attention has now turned to the small matter of the food.
A couple of weeks ago, I was given the job of cooking a Sunday roast for my Aunt whilst she was staying with Mum. As I prepared the chicken and veg, I felt a sudden desire for stuffing to accompany the meal. I have fond memories of delicious home-made stuffing on Sunday lunch-times as a child and realised, with a pang, that G and M would have no such recollection due to their food allergies. As a family, stuffing disappeared from our table two and a half years ago when M first started on his MEWS-diet. It has made the occasional reappearance at Christmas for us adults, but never in a M-friendly format.
Inspired by the pleasing aroma of chicken seasoned with sage that was drifting from the oven, I decided then and there to find a recipe for stuffing that I could tweak to meet G and M’s food requirements. I sourced a vegan recipe for Sage and Onion stuffing and set about pulling the necessary ingredients from my Mum’s cupboards to start the mixing process.
M helped create the perfect breadcrumb
Despite my fears that this would turn out to be an unmitigated disaster, the final outcome was delicious. Sadly, I was unable to convince G to even try a tiny morsel, but M set to with gusto. He enjoyed the flavours, though he complained it contained too much onion for his tastebuds. My final recipe can be found here and I am hoping to add recipes for other varieties for Christmas as I try them at home. It was a great result for a Sunday morning’s work and I’m looking forward to tweaking more recipes to accompany the Christmas turkey. The only question now is which one to adapt first – Chestnut, Sausagemeat, Cranberry or maybe all 3?
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forward to reading your other posts. 🙂