And then there were none


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island).

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7 Responses

  1. As we did ours on the bbq last year, we didn’t bother with the stuffing at all!

  2. jack says:

    still a month till christmas caroline. have u tried the deep fried turkey.

  3. Lily says:

    We celebrated Thanksgiving yesterday here in Minnesota. As we were eating … turkey … a flock of wild turkey, (about ten), came into the snow-covered field beside the farmhouse. (I’d never seen wild turkey before).Maybe they were just looking for their lost distant cousin!!! 🙂

  4. Lucy says:

    Chesnuts or prunes are always a nice addition to stuffing – though I don’t know how sausage meat and chesnuts would work together?

  5. Caroline says:

    @Margaret in our house it’s not a turkey until it’s stuffed! There was no way I was getting out of that one.@Jack nope! Where on earth would you get your hands on a deep fried turkey?

    @Lily hope you hid the plates!

    @Lucy I tried the combination and the answer is yum, yum, yum

  6. Tom OKeeffe says:

    love the stories.Cant wait to hear about christmas dinner.Are you making Nanas sausage meat pie?

  7. Caroline says:

    After trialling them for Thanksgiving, this year I’m cooking Sausagemeat and Chestnut Stuffing Balls – easy to make ahead of time and just YUMMY with the turkey, especially for the leftover side of things.But I might just have to make Nana’s sausagemeat pie as well, now that you’ve reminded me of it…

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