Best 4 Scarborough Fair Stuffing Recipes
Scarborough Fair Stuffing is a classic English dish that has been enjoyed for centuries. It is a delicious and flavorful stuffing that is perfect for any special occasion. With its combination of herbs, spices, and vegetables, Scarborough Fair Stuffing is sure to please everyone at your table. This article will provide you with the best recipe for Scarborough Fair Stuffing, so you can make it at home and enjoy this traditional dish.
Here are our top 4 tried and tested recipes!
SCARBOROUGH FAIR STUFFING
This is a delicious recipe that I start saving leftover bread for in the fall. It is so easy especially if you pre-make by mixing the bread and herbs together and keeping it on hand.-April Greenwood, Lakewood, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened. , Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 229 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 622mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
SCARBOROUGH FAIR STUFFING
Prepared stuffing was boring, so I made my own. Of course, I was listening to Simon and Garfunkel while I looked at my spices, and started thinking, "Hmm...parsley, sage, rosemary, and thyme...then she'll be a true love of mine." (Yes, I was cooking for my fiancee...why do you ask?) I love the rosemary flavor in this.
Provided by ChrisMc
Categories European
Time 1h15m
Yield 4 cups stuffing
Number Of Ingredients 9
Steps:
- Melt butter and saute onion, mushrooms, and garlic.
- Add herbs to butter.
- Mix butter into bread cubes; if needed, add hot water to moisten through.
- Place in greased pan and bake at 325 for 1 hour.
- If using to stuff a bird, make sure that the bird is thoroughly cooked- salmonella is bad (note the advanced doctor terms I use).
Nutrition Facts : Calories 319.8, Fat 24.5, SaturatedFat 14.9, Cholesterol 61, Sodium 407.1, Carbohydrate 22.8, Fiber 2.3, Sugar 2.9, Protein 3.8
CELERY HERB STUFFING AND SAVORY CHICKEN
I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken; it would be the best. My father was a Newfoundlander and swore by their savory.
Provided by Loretta's Recipe Journal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
- Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
- Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 18.7 g, Cholesterol 165.1 mg, Fat 40.1 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 17.7 g, Sodium 755.1 mg, Sugar 2.1 g
SCARBOROUGH FAIR ROAST CHICKEN
The perfect roast chicken, using Scarborough Fair herbs--parsley, sage, rosemary and thyme and organic free-range chicken. This makes a lovely Sunday meal served with gravy made from the drippings if desired, and stuffing (see my recipe #117776), seasonal veggies, and mashed potatoes.
Provided by BecR2400
Categories Whole Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.
- Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.
- Generously salt and pepper the chicken, inside and out.
- Stuff the cavity with sprigs of parsley, sage, rosemary and thyme, and the quartered lemon.
- Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.
- Brush outside of chicken with melted butter, drizzle with wine, and sprinkle generously with additional salt and pepper.
- Roast the chicken for about 45 minutes, or until chicken is nicely browned.
- When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 25-35 minutes, or until juices run clear when you cut between a leg and thigh.
- Remove chicken from oven to a platter and cover with aluminum foil; let rest for 15 minutes.
- Before serving, remove the herb stuffing from inside the bird, discard.
- Make a gravy from the drippings if desired, and serve with slices of roast chicken, stuffing, seasonal veggies, and mashed potatoes.
Nutrition Facts : Calories 633.8, Fat 47.8, SaturatedFat 15.7, Cholesterol 208.6, Sodium 231.5, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 45.6
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your stuffing, especially the bread, vegetables, and herbs.
- Choose the right type of bread. A good stuffing bread should be firm enough to hold its shape when cooked, but not too dense. Some good options include French bread, sourdough bread, or Italian bread.
- Don't overstuff the turkey. This will make the stuffing soggy and prevent it from cooking evenly. Aim to fill the turkey loosely, leaving about 1 inch of space at the top.
- Roast the turkey at a high temperature. This will help to brown the outside of the turkey and keep the stuffing moist. A good rule of thumb is to roast the turkey at 450°F for the first 30 minutes, then reduce the heat to 350°F for the remainder of the cooking time.
- Let the turkey rest before carving. This will help to redistribute the juices throughout the turkey, making it more tender and flavorful. Let the turkey rest for at least 15 minutes before carving.
Conclusion:
Scarborough Fair stuffing is a classic Thanksgiving dish that is sure to please everyone at your table. With its simple yet flavorful ingredients, this stuffing is a great way to add a touch of tradition to your holiday meal. Whether you're a seasoned cook or a beginner, you're sure to find a Scarborough Fair stuffing recipe that you'll love. So get creative, experiment with different flavors, and enjoy the process of making this delicious dish!
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