Before you stuff the Turkey - consider these:

Try this tasty stuffing recipe

Ingredients: Butter, a James Martin, Yorkshire dollop– unsalted preferably. 6 rashers bacon, 3 shallots, 2 sticks celery, 1 sprig rosemary (leaves) – all finely sliced and diced. 1 large handful frozen cranberries, 400 ml dry cider, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, sea salt & freshly ground black pepper. 1 orange zest, 250 g British pork sausage meat, one happy egg and two good handfuls of breadcrumbs.

Method: Melt the butter in a saucepan and add the bacon, shallots, celery and rosemary. Cook for about 10 minutes, until the vegetables are soft and translucent. Add the cranberries and the cider and turn up the heat a little to reduce the liquid by at least half. Let it cool. Mix in the nutmeg, allspice, salt and pepper, orange zest, sausage meat and egg. 

The Stokes Taste Factory: Add a desert spoon each of Stokes CranberrySauce, Creamed Horseradish and Cider & Horseradish Mustard and Spiced Apricot Chutney. The combination adds sweet, warm depth of flavour – a real Turkey treat.

Finally, fold in half the breadcrumbs, adding more until the stuffing has the right consistency - not too wet, not too dry.

If you prefer to buy ready made stuffings (and there are some great choices in the shops), try adding some favourite elements of the Stokes Taste Factory to make your Christmas taste better still.

...and to go with the Turkey

Pigs in Duvets.

We all know pigs in blankets, but here's an idea to 'warm' them up a tog or two. Get some lovely chipolata sausages and streaky bacon from your butcher; stretch and flatten out the bacon with the back of a knife then spread some Stokes English Mustard on the bacon.

Now wrap the bacon tightly round the baby bangers, mustard side innermost. Pop them into a roasting tray and cook on a low to medium heat to keep the sausages juicy. 

Stokes English Mustard has all the heat without the bitter afterburn of other mustards, so adds spirit to these cocktail stick wonders.

Gorgeous Gravy

This is the simplest way to add a tasty new dimension to your gravy, to make your Turkey taste better still. 

Just add a spoonful or two of Stokes Cider & Horseradish Mustard to your simmering stock, stir it in to taste and enjoy the combination of sweet cider, hot horseradish and juicy pops of mustard grains running round the plate.

Coronation Turkey

For the perfect, speedy Coronation Turkey, mix two parts of Stokes Coronation Sauce with one part of Philadelphia cream cheese and fold to coat the shreds of cooked, cold turkey leftovers. Instant, smooth and oh so full of flavour.

 It's great on a jacket potato, with a salad, or in a sandwich for supper.

Don't forget your Stokes...

It’s not just a dollop on the side of a plate...

...it’s additional swirl in gravy, whisk in soup, twist in casserole, dash in dressing.

  From everyone here at Stokes, 

have a very happy, tasty Christmas

Simple,  honest,  delicious

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150