Saffron Bun Christmas Stuffing

Saffron Bun Christmas Stuffing.

Hello friends, Happy Friday. So how are you today? Almost Christmas too. Fancy making some Saffron Bun Christmas Stuffing?

This Cornish twist on a classic stuffing is bound to steal the show this Christmas. Plump-dried fruit and the golden glow of saffron makes Cornwall’s famous treat, the saffron bun, a terrific alternative to bread for a very special festive stuffing.

Combine with salty bacon, onion, and hardy herbs for a flavoursome side to your main event – don’t forget to make extra so there’s plenty for the ultimate left-overs sandwich!

Saffron Bun Christmas Stuffing

Saffron Bun Christmas Stuffing:

Table Of Contents:

  • Firstly, Saffron Bun Christmas Stuffing Ingredients.
  • Secondly, Saffron Bun Christmas Stuffing Method.
  • Thirdly, About Trewithen Dairy.
  • Fourthly, Other Recipe Ideas.

Indulge in the festive flavours with this mouthwatering Saffron Bun Christmas Stuffing Recipe. Made with saffron-infused buns, this sensational stuffing will step up your holiday feast to new heights.

Packed with a delightful blend of herbs, vegetables, and spices, it’s the perfect accompaniment to roast turkey or any other centerpiece.

Get ready to impress your guests and create unforgettable memories with this tasty seasonal dish.

Try this Saffron Bun Christmas Stuffing Recipe today and bring the taste of tradition to your holiday table.

Serves 4 – 6

Ingredients

  • 50g Trewithen Dairy Salted Butter
  • 1 Onion, finely chopped
  • 50g Smoked Bacon Lardons / 4 rashers of smoked bacon, chopped
  • 200g Saffron Buns
  • 2 tbsp your favourite Christmas Chutney
  • 3 tbsp Pine Nuts (optional)
  • 6-8 Sage Leaves, chopped
  • 2 sprigs Rosemary, leaves finely chopped
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Vegetable Oil

Preheat the oven to 190c.

Method:

  1. Melt the butter in a frying pan over a medium heat, add the onion. and saute for five minutes until soft. Add the bacon lardons or rashers and cook until lightly browned. Transfer the mixture into a mixing bowl. 
  2. Pulse the saffron cakes in a food processor until it forms breadcrumbs. Tip the mixture into the mixing bowl and stir through the remaining ingredients until thoroughly combined.
  3. Grease a shallow dish and tip the stuffing mixture in, pressing it down slightly. Drizzle with a little olive oil, cover with foil and bake for approx. 25 minutes. Remove the foil and return to the oven for a final 10 minutes or until golden on top.
Saffron Bun Christmas Stuffing.

Saffron Bun Christmas Stuffing:

Recipe courtesy of Trewithen Dairy. Photo credit – Kate Whitaker. So what do you think about this recipe? Do you also fancy trying it?

About Trewithen Dairy:

Trewithen Dairy is owned and run by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and started crafting dairy products there in March 1994.

As the business has grown, so has their family. It’s not just the Clarke family that do all they can to make their delicious Cornish dairy products what they are, it’s their colleagues, farmers, and of course, customers too.

In the early days, the Clarkes had their own herd. Bill and Rachel would bottle the milk once the children were in bed and deliver it early the next morning.

They cooked the clotted cream themselves, in open trays and potted it by hand. Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers.

By 2001, the milk bottling and cream-making side of the business had become so successful that the family made the brave decision to sell their herd and moved full-time into producing milk, cream, butter and, more recently, yoghurt.

Bill and Rachel’s sons Francis and George now run the dairy day to day with key roles as Managing Director and Production Director respectively, with more than 250 highly valued employees and plenty of continued input from Bill and Rachel.

You Might Also Like:

Sautéed Brussels Sprouts With Trewithen Clotted Cream

Firstly, Sautéed Brussels Sprouts With Trewithen Clotted Cream, Horseradish and Smoked Bacon.

Love your Brussels? Fancy making this Sautéed Brussels Sprouts With Trewithen Clotted Cream, Horseradish, and Smoked Bacon recipe up?

Recipe Created By Tony Trenerry. The Eden Project’s Head Chef Tony Trenerry’s unique twist on a traditional recipe will convert even the most avid avoider of Brussels sprouts.

Tony developed this recipe for Trewithen Dairy and we’re delighted to share it with you. Sautéed Brussels Sprouts With Trewithen Clotted Cream, Horseradish and Smoked Bacon.

Secondly, How To Make A Hot Cross Bun Bread And Butter Pudding.

With hot cross buns readily available at Easter time, they are an ideal substitute for sliced bread in this delicious family-favourite pudding. How To Make A Hot Cross Bun Bread And Butter Pudding.

Saffron Bun Christmas Stuffing. Thank you so much for stopping by. I also hope you liked this post.

Saffron Bun Christmas Stuffing.

Saffron Bun Christmas Stuffing:

Saffron Bun Christmas Stuffing. Also, find me on the Web | Twitter | Facebook. Polka Dot Lady. You can also read more about me here: Polka Dot Lady.  

Thank you so much for stopping by. I also hope you liked this post. Also, follow along on Facebook for regular updates.

Follow:
Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Instagram | Facebook