Alexanders Stuffing is a modern British recipe (based on an American original) for a classic stuffing of alexanders, onion, bread and egg that makes a traditional autumnal garnish. The full recipe is presented here and I hope you enjoy this classic British version of: Alexanders Stuffing.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
There's a place I go walking on the outskirts of Penarth where alexanders can be sourced pretty much year round. So I was thinking, why not make an autumnal recipe with this traditional springtime wild vegetable. The basis for this recipe is the classic American Thanksgiving Traditional Celery Stuffing and the recipe is an excellent accompaniment to guineafowl or chicken. I've also recently served it with rabbit too.
Ingredients:
150g butter
300g young alexanders stems, diced (and a few leaves for garnish)
120g onions, chopped
2 tsp poultry seasoning
1 tsp sea salt
1 tsp freshly-ground black pepper
900g toasted bread cubes
1 egg, beaten
60ml warm water
Method:
Melt the butter in a deep frying pan or skillet over medium heat. Add the alexanders and onions then fry for about 4 minutes, or until just tender. Add the bread cubes and stir to coat then stir in all the remaining ingredients.
Mix thoroughly to combine then either use the mixture to stuff your fowl (both neck and internal cavity), or place in a buttered casserole dish, cover and bake for about 30 minutes in an oven pre-heated to 180°C.
Garnish the stuffing with a few alexanders leaves and serve.
See the guide to roasting for how to best roast your choice of fowl.
