“With turkey, I tend to go for chestnut stuffing or sausage meat stuffing because turkey has got a less-rich flavour than goose. It can take a bit more flavour in the stuffing.”
Perhaps surprisingly, Stein doesn’t do sprouts with the classic chestnut and bacon combination, and prefers them alone. Stein adds:“It’s not a sort of purity. It’s the balance of the whole meal. If you put stuff with every veg, they’re just fighting against each other.” Rick Stein’s Christmas: Recipes, Memories & Stories for the Festive Season, is published in hardback by BBC Books, priced £28. Photography by James Murphy. Available now.
Brussel sprouts
“I have cut corners by buying pre-peeled from a supermarket.” He even did a test one year and bought some of each – “I tested them both and you couldn’t tell the difference.”
Photo: Rick Stein’s roast goose with sage and onion stuffing and apple sauce recipe.
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