Nigella Christmas by Nigella Lawson

Author:Nigella Lawson [LAWSON, Nigella]
Language: eng
Format: epub
ISBN: 978-0-701-18322-6
Publisher: Random House

MAKE AHEAD TIP:

Make the stuffing, leave to cool completely then beat in the eggs and pepper. Cover and keep in the fridge for up to 2 days.

FREEZE AHEAD TIP:

Make the stuffing, with the eggs and pepper, and freeze for up to 2 weeks. Thaw overnight in the fridge.

PANETTONE AND ITALIAN SAUSAGE STUFFING

This is nothing more, really, than an Italian-inspired take on the gingerbread stuffing, (previous recipe). The finished product is very different, however. Whereas the Olde Englishe stuffing is rich, dark and dense, this one is light, spicy and spoonable.

I go for hot Italian sausages here, since it’s the contrast between the sweet, fruited bread and the fieriness of the sausage that I love; but it would work with the milder variety, too. You can’t, however, substitute normal breakfast sausages: the rusk in them would add too much breadiness; that element is elegantly provided already.

If you don’t like the dried fruit in panettone, then go for a tall, round loaf of pandoro instead. In either case, be sure to brush off all the bits of visible sugar from the top. I just slice off the sugar-covered bits.

For stock, I simply use good shop-bought concentrate whisked into cold water. If you’re starting off with hot stock, make it up first and leave it to cool a little before mixing in with the eggs.

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