I made this for Christmas but I used dried cranberries instead of apricots and it tasted fucking delicious. You'd be surprised how much the merguez is calmed down by the other ingredients; alone it blows your socks off in the stuffing it is beautifully balanced. I also made a more traditional stuffing to keep the crowds pleased, both were amazing, especially in the cold buffet on boxing day! Cheers Gord this is an absolute blinder I'd recommend it to everyone!
I like the fact that he made this non-traditional (to most) stuffing on the side. Stuffing a large bird like a turkey can be dangerous. The outside cooks as normal while the stuffing on the inside prevents the turkey from cooking, leaving raw juices soaked into the stuffing. Definately go with some aeromatics in the bird like lemons, onions and bay leaves and don't take any chances with traditional bread stuffing in your bird. Personally I like to make individual bread stuffing muffins. I like using the mini cupcake pans so you don't end up with a giant stuffing muffin on your plate. They're great, easy to serve and have a nice crispy texture on the outside. Just thought I would put that out there for whoever might be interested.
I made this stuffing last year and I am doing it again this year, its really amazing the flavour is out of this world, and it lasts for a few days to add to other dishes and sandwiches..
so many complaints, just the recipe cause i did this two years ago and it was really good, regardless whether it's teh traditional stuffing or not it tastes amazing! if you want a more traditional recipe then search it up on youtube
Brilliant recipe - fed it to the family today and they were blown away. The biggest challenge is getting the sage leaves to stay flat on the aluminium foil prior to laying on the stuffing mixture...
I viewed your Christmas Turkey recipe with Gravy earlier and noticed the pork stuffing on the plate with the gravy. I've been pulling my hair out trying to create this based off of the Turkey video. Now I see this video....the answer to my dying question....I can relax now.
Your recipe is wonderful! I've done this once at Christmas 2011, I will repeat now, but this time I put inside a deboned turkey and I'm cooking in two stages, the first stage of cooking'll wrap the turkey in the film and will cook to 60 ° celsius on chicken broth for an hour, then I will cut it from the film and bakes it in the oven for the remaining time needed according to the total weight, covering the turkey every 30 minutes with broth to caramelize.
Absolutely amazing! I'm already doing a cornbread stuffing, but this would take it to a whole new level. Gotta give it a whirl. He reminded me, too, that I need to add parsley to my grocery list.
should have seen this before went shopping .. just done shopping for Thanksgiving Dinner, which of course includes the same old same old bread crumbs stuffing ... this looks amazing and delicious!
Made this stuffing this year! The Christmas turkey, with the gravy and the cranberry apple sauce ❤ Delicious!!! ❤ absolutely amazing flavor combo!! Thank you for this🙏❤️❤️
I dunno, to me, this has nothing to do with turkey stuffing. Where I'm from and what I grew up on, stuffing is stuffed into the bird and cooked with the bird. It also has nothing to do with pork. This seems morel like a fancy pork log cooked in the oven and served as a side with the bird.
Pixel Seal lol no, I'm not. I'm talking to whomever runs his page for him. That's also why I said "to me, this has nothing to do with turkey stuffing". How is the stuffing when it wasn't stuffed into the bird? Must be a UK thing. Given the logic of this video, you can serve anything with turkey and call it stuffing.
It depends, some people stuff the bird which is more traditional which Gordon did say there, some people don't. I personally do both myself but i'm a massive stuffing fiend!
***** lol it's gotta be a cultural thing then. Where I'm from, stuffing goes IN the bird, as in getting stuffed in. Because it's stuffing, you stuff it in.
CrazyBadCuber I wouldn't call this stuffing either. More like a tagline to get people interested in the video than the actual result. Not a bad thing really since anyone who says they like turkey is a liar. I'd much rather have a delicious holiday ham or stuffed hens than bland, dry old turkey.
I made this last year, very strong flavours and quite filling in itself. There was plenty left over so had it warmed up which was nice, also had it cold with salad but it can be very overpowering and rich. I wont be making it this year as it wasn't as popular as I hoped.
Well where I come from, it's not real dressing unless it has sage sausage..so great job Chef Ramsey, you did it right, just with your own spin..Stuffing goes in the bird..Dressing, exactly the same ingredients, is cooked on the outside of the bird, on its own in the oven...Delish either way! .
1:21 "The zest is full of essential oils, which give it a lemon citrus zing". He puts lemon zest on something and acts like he's retroactively cured polio. Smugness incarnate.
This looks pretty tasty, but I have to agree with the comments that are confused about how this is a 'stuffing.' It isn't stuffed into the bird, which is okay, not everyone does that. Hell, very few people actually do that because of uneven cooking between stuffing and bird, fear of salmonella, etc. But it also isn't made anything like a stuffing. Maybe stuffing means something different in Europe compared to here in the U.S., but over here it's basically bread with veggies and fat in it. What he made is more like a meat sushi roll. Meh. I don't get it.
Looks good, just not what i'm used too. Usually do a breaded stuffing cooked inside the bird or in a crockpot on the side. Will give this a try sometime.
Did this last year's Xmas. I didn't like them that much, but everyone else did. There was none left after dinner :) just remember to plan your roll size according to your sage leaves width. I had a bit too much pork left over because my sage was not as nice as his.
This looks like an interesting side dish for a holiday meal. It sure is not stuffing/dressing tho. I've seen meat added to stuffing/dressing before but never seen one without any bread whatsoever.
Notice, he seldom tells amounts. From my experience, going by amounts inhibits the brain from being creative, and making it you own. From actually learning.
Eh...sorry Gordon, this really doesn't do it for me. I'm kind of old-fashioned when it comes to stuffing, and this isn't even close. It looks delicious, but I wouldn't call it stuffing.
I made this for Christmas but I used dried cranberries instead of apricots and it tasted fucking delicious. You'd be surprised how much the merguez is calmed down by the other ingredients; alone it blows your socks off in the stuffing it is beautifully balanced. I also made a more traditional stuffing to keep the crowds pleased, both were amazing, especially in the cold buffet on boxing day! Cheers Gord this is an absolute blinder I'd recommend it to everyone!
nothing says christmas like north african sausages
Lollll
Right . I was like. Thats random.
I'm laughing from this comment for 2 years now :D
No spicy is not Christmas
Saucy...
Oven Temp at 200C (390F)
Recipe:
2 lbs pork seasoned with salt and pepper
1 apple, grated
Handful of chopped apricots, chopped
Handful of pistachio nuts, chopped
Zest of whole lemon
Sage leaves
Spicy sausage
Bake 40 minutes
I like the fact that he made this non-traditional (to most) stuffing on the side. Stuffing a large bird like a turkey can be dangerous. The outside cooks as normal while the stuffing on the inside prevents the turkey from cooking, leaving raw juices soaked into the stuffing. Definately go with some aeromatics in the bird like lemons, onions and bay leaves and don't take any chances with traditional bread stuffing in your bird. Personally I like to make individual bread stuffing muffins. I like using the mini cupcake pans so you don't end up with a giant stuffing muffin on your plate. They're great, easy to serve and have a nice crispy texture on the outside. Just thought I would put that out there for whoever might be interested.
I made this stuffing last year and I am doing it again this year, its really amazing the flavour is out of this world, and it lasts for a few days to add to other dishes and sandwiches..
I added this as an extra to our Christmas Dinner and it was a huge success. Thank you Gordon Ramsey!!
so many complaints, just the recipe cause i did this two years ago and it was really good, regardless whether it's teh traditional stuffing or not it tastes amazing! if you want a more traditional recipe then search it up on youtube
Exactly!
Well said , I’m doing this stuffing this year .
Chef Ramsay might be the best Chef in the world. Brilliant!
merguez is made from lamb and beef together :p
and it's really delicious
Brilliant recipe - fed it to the family today and they were blown away. The biggest challenge is getting the sage leaves to stay flat on the aluminium foil prior to laying on the stuffing mixture...
I viewed your Christmas Turkey recipe with Gravy earlier and noticed the pork stuffing on the plate with the gravy. I've been pulling my hair out trying to create this based off of the Turkey video. Now I see this video....the answer to my dying question....I can relax now.
Your recipe is wonderful! I've done this once at Christmas 2011, I will repeat now, but this time I put inside a deboned turkey and I'm cooking in two stages, the first stage of cooking'll wrap the turkey in the film and will cook to 60 ° celsius on chicken broth for an hour, then I will cut it from the film and bakes it in the oven for the remaining time needed according to the total weight, covering the turkey every 30 minutes with broth to caramelize.
My mouth just watered!
Im doing a deboned on the rotisserie this year.
Ramsay WELLINGTONED that stuffing to perfection.
Right, that's it, I've had enough of watching this with my mouth open - I'm making this next week for Christmas.
Absolutely amazing! I'm already doing a cornbread stuffing, but this would take it to a whole new level. Gotta give it a whirl. He reminded me, too, that I need to add parsley to my grocery list.
should have seen this before went shopping .. just done shopping for Thanksgiving Dinner, which of course includes the same old same old bread crumbs stuffing ... this looks amazing and delicious!
it's called stuffing because it gets stuffed down throats in an instant
I love his passion.
Made this stuffing this year! The Christmas turkey, with the gravy and the cranberry apple sauce ❤ Delicious!!! ❤ absolutely amazing flavor combo!! Thank you for this🙏❤️❤️
I dunno, to me, this has nothing to do with turkey stuffing. Where I'm from and what I grew up on, stuffing is stuffed into the bird and cooked with the bird. It also has nothing to do with pork. This seems morel like a fancy pork log cooked in the oven and served as a side with the bird.
You know you're talking to the legendary Gordon Ramsay right now?
Pixel Seal lol no, I'm not. I'm talking to whomever runs his page for him. That's also why I said "to me, this has nothing to do with turkey stuffing". How is the stuffing when it wasn't stuffed into the bird? Must be a UK thing. Given the logic of this video, you can serve anything with turkey and call it stuffing.
It depends, some people stuff the bird which is more traditional which Gordon did say there, some people don't. I personally do both myself but i'm a massive stuffing fiend!
***** lol it's gotta be a cultural thing then. Where I'm from, stuffing goes IN the bird, as in getting stuffed in. Because it's stuffing, you stuff it in.
CrazyBadCuber I wouldn't call this stuffing either. More like a tagline to get people interested in the video than the actual result. Not a bad thing really since anyone who says they like turkey is a liar. I'd much rather have a delicious holiday ham or stuffed hens than bland, dry old turkey.
Pork sage and apple stuffing sounds exactly like the type of thing Gordon would rip on in his tv shows.
Love drippings from a perforated pan for the drippings into a rice-stuffing mix with plenty of veggies and aromatics
That looks ridiculously good Gordon thanks. I will be making this at Christmas, cant wait!!!!
did this for xmas. really easy and tasted great. everyone loved it, would recommend
devastator06 where did you find the quantities?because i really want to make it but i cant find the reciepe
I made this last year, very strong flavours and quite filling in itself. There was plenty left over so had it warmed up which was nice, also had it cold with salad but it can be very overpowering and rich. I wont be making it this year as it wasn't as popular as I hoped.
I love watching you work Ramsay you're a huge inspiration to me. thanks for all the wonderful videos.
I'd hire this guy in a second!
The fact he is stepping back from Tv is good. We get to see more videos like this. To wet our appetites.
Followed this adapted it slightly, turned out great. Thank you
Gordan Ramsay is the ABSOLUTE definition of pure talent and originality. You never fail to amaze me Ramsay, EVER.
I wouldn't call it stuffing, but it looks delicious!
Kind of looks like pork Sushi.
I'm just going to use this as my pillow and naw on it in bed. Well done!
Well where I come from, it's not real dressing unless it has sage sausage..so great job Chef Ramsey, you did it right, just with your own spin..Stuffing goes in the bird..Dressing, exactly the same ingredients, is cooked on the outside of the bird, on its own in the oven...Delish either way!
.
Yeah, presentation is just as important as the flavor. Because we eat with our eyes first, and some people won't even eat food that doesn't look good.
Prepping this tomorrow. Can't wait.. Looks delish!
This isn't stuffing. It's fucking sausage wrapped in sausage.
I'm not complaining tbh haha
I know right! LOL! I kept waiting for the breadcrumbs!
I agree, I made it recently and its meatloaf not stuffing.
I'll be trying this soon. Looks divine. I may use Toulouse sausages instead mind. Good work.
When my son sent me a stuffing video I certainly didn’t expect a meat dish. I was planning on turkey for the meat dish. Fun breakfast meat perhaps.
I did tried making it on Christmas Day . And i am going to keep using it . It was so delicious.
Did you cook it with the aliminium paper. Or on its own??
Did you use mergaze or chorizo?
I love this stuffing, but does the moistness of the turkey suffer? Still do a traditional stuffing?
Its got the consistency of a walnut fuxking stuffing and the apricot less is more. add some inner apricots and give it a different base to stick
The master at work he really is a god.
Hi Gordon. Could you do a burger recipe? I know you did a slider recipe a while ago but I'm cravin for some good old beef patties. Thanks!
1:21 "The zest is full of essential oils, which give it a lemon citrus zing". He puts lemon zest on something and acts like he's retroactively cured polio. Smugness incarnate.
Marathon Watching 3/24/23 More Great Recipes by this great chef 🧑🍳… Cheers 🥂
The man is a genius!!!
Omg !!
Delicious homedame !!
My respect
#Gordonyouarethebest
Hmmm. This looks really good, but it doesn't seem like stuffing so much as it does a fancy meatloaf.
This looks pretty tasty, but I have to agree with the comments that are confused about how this is a 'stuffing.' It isn't stuffed into the bird, which is okay, not everyone does that. Hell, very few people actually do that because of uneven cooking between stuffing and bird, fear of salmonella, etc. But it also isn't made anything like a stuffing. Maybe stuffing means something different in Europe compared to here in the U.S., but over here it's basically bread with veggies and fat in it. What he made is more like a meat sushi roll.
Meh. I don't get it.
If it is not stuffed and baked inside the bird it is dressing.
I think I will try this for Thanksgiving.
Looks good, just not what i'm used too. Usually do a breaded stuffing cooked inside the bird or in a crockpot on the side. Will give this a try sometime.
Chef ramsey inspires me, hope to meet him one day :)
This dish will be on my table! Sure!
Looks great but what cld substitute for the sausage in the middle ??
Spanish chorizo
Did you ever sit down and figure out each spice on it's own?
Tasting, smelling, feeling?
Its gordom ramsay dude.
Wow. Also gluten free stuffing. Yum
I make this every year its amazing
Do you cook it in the foil still wrapped?
@@scottcollins6779 yes for 40 mins job done it's so easy :-)
My Brother in-law and his wife have made this the last 2 Christmas', it is DELICIOUS!!!!!!!!!!!!!!!!!
Boy does he love his olive oil! LOL
0:05 Besides more enjoyment, you weigh less.
Did this last year's Xmas. I didn't like them that much, but everyone else did. There was none left after dinner :) just remember to plan your roll size according to your sage leaves width. I had a bit too much pork left over because my sage was not as nice as his.
I think this would be served like, on the side with turkey instead of stuffing it with breads and things.
Question, did the chorizo not make it oily? I have made this today but concerned about oil 🎅🎅
That was brilliant!
This was amazing
This is awesome. I am assuming that is 200 Celsius for 40 min? Which would make it around 400 Fahrenheit?
Yum
where can I find the full recipes
How much pork mince for the stuffing??
500g
This is what stuffing is in the UK
Can we add lamb sauce?
Leave it to Ramsay to make a stuffing you don't use as a stuffing.
its like american sushi
One of the best flavoured stuffings there is. I simply wonder if I could cook it from frozen🤔
If you can't source harisa (?)... was the substitute Chorizo ??
Try this with the 8th part of sage leaves
Anyone knows if I can use ground beef or ground chicken instead of pork?
Yes
The prok is still Raw! its still sing "hakuna matata"!
Nothing worse than raw prok !
He made dressing. Stuffing is stuffed and baked inside the bird.
🎉
This looks like an interesting side dish for a holiday meal. It sure is not stuffing/dressing tho. I've seen meat added to stuffing/dressing before but never seen one without any bread whatsoever.
It sounds far too complex for the palate.
you forgot to add the breadcrumbs
I love pork
Notice, he seldom tells amounts. From my experience, going by amounts inhibits the brain from being creative, and making it you own. From actually learning.
Cook in the foil?
Is English stuffing typically made with meat?
Making this right now! Merry Christmas fuckers!
You put it in the oven with the tin foil on? Or you take it out of the tin foil?
hi , your videos are very helpful :)
how about doing one for bescuits & condensed milk (ingredients)
thx hope u do it
Can anyone confirm this needs to cook at 200c or 200F?
Is it me... or does he look more hyper in the this old video or now? XD No offence Gordon but I love your work :P
I’d like to try this recipe but my family doesn’t like spicy food.
I don't know what stoves you all are using but after 45 minutes and 200 degrees it was completely raw.
This was also posted last year..
I wonder how it will taste if I use mulberry leaf to roll it hmm...
200 degrees Celsius right?
Never mind. Celsius it is
Eh...sorry Gordon, this really doesn't do it for me. I'm kind of old-fashioned when it comes to stuffing, and this isn't even close. It looks delicious, but I wouldn't call it stuffing.
APPARENTLY I don't even know what stuffing is?! This exotic meatloaf looks great though.
good video