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I am having a hog roast day at my cafe and want to serve the pork bun with some sage and onion stuffing. I have got heaps of rusk, so would rather use that up to make the stuffing, but am unsure how much rehydration it needs. Has anyone got a recipe for sage & onion stuffing using rusk rather than fresh breadcrumbs? Thanks

Phillistine. Rusk? you heathen. Breadcrumbs are the only way to make S&O stuffing.

I never really measure, I just add stock till everything comes together but not enough to completely soak thru. You may want to add then let it stand for a bit before adding more, giving the dried bread a chance to absorb and expand.

Packeted (dry) stuffing mix in the UK seems to be made of a rusk. For an 85gm packet you add 225ml water.

Hope this helps

Phil

Sage and onion stuffing

2 onions, chopped small*
1 tsp salt
pinch pepper
4 oz breadcrumbs
1 tsp finely chopped sage OR 1/2 tsp dried
2 level tablespoons butter

Put the chopped onions into a pan.
Just cover with boiling water.
Simmer for 8 to 10 minutes until tender.
Stir in the breadcrumbs, sage, pepper and butter.
Stir until a smooth, stiff mixture is obtained.
Allow to cool slightly.
Use on the day of making.

* Dried may be used.

Tarragon Stuffing

8 oz spring onions. chopped fine (scallions)
6 oz unsalted butter
fresh bread crumbs*
1 tbsp dried tarragon
1 oz chopped fresh parsley
1 tsp salt
1/2 tsp ground black pepper
sherry

Melt the butter with the onions. Combine the melted butter with the bread crumbs, tarragon, parsley, salt and ground pepper. Add sherry to desired moistness.
Pack stuffing into bird's cavity. Remove stuffing promptly once bird is cooked. Alternately you can bake the stuffing in a large casserole dish at 175C for 1 hour 20 minutes.

I find that about 8 bread slices, crumbed, is about enough. Or 1 french loaf.
Day old bread is best though fresh can be used.

And to go with it.

Turkey gravy

3 tbsp cooking juices from the turkey
3 tbsp plain flour
1 pint chicken stock
1 pinch Salt
1 pinch freshly ground black pepper
1 splash Red wine or sherry

Boil the stock on a medium heat. Skim excess fat from the turkey roasting tin, leaving about 3 tbsp of fat with the dark turkey juices in the tin. Place the roasting tin on the hob over a low heat and sprinkle with flour.

Whisk the flour into the juices to form a smooth paste. Begin to add the hot stock a little at a time, whisking briskly to blend. As the stock is added and it hits simmering point, the gravy will thicken. If it is too thin, let it cook to reduce, if it's too thick, add some more liquid.

Add a splash of wine and continue to reduce. The gravy should cook for 15 to 20 minutes. Season with freshly milled pepper and some salt, then pour into a warmed gravy jug to serve with your roast turkey.

This works for any meat, just alter the stock to suit.

Thanks for that Wheels. I will work to those ratios initially and have a play with it to see how it works. Seems such as waste not to use the rusk as it is just sitting there!