These 3 Christmas sides are the perfect table fillers and sides to serve alongside a Christmas protein. This video has quick and easy pigs in blankets, creamy cauliflower cheese and sage and onion stuffing. You'll have an amazing Christmas serving these to yourself and your guests.

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Pigs In Blankets 

Ingredients - 

12 - Pork Sausages (Chipolatas)
12-24 - Streaky Bacon Rashers (Amount Depends on Size)
4- Sage Leaves, Picked 
4 - Sprigs Thyme, Picked
1 Sprig - Rosemary, Picked 

Rosemary Honey Glaze - 

2 Tbsp (40g) - Honey 
1 Sprig - Rosemary, Chopped
1 Sprig of thyme, Chopped 
2 - Sage Leaves, Chopped 
Salt To Taste 
Ground White Pepper To Taste 

Cauliflower Cheese

Ingredients - 

For The Cauliflower - 

1 (950g - 2.1lb) - Cauliflower, Cut Into Florets 
1 Tbsp (15ml) - Olive Oil
Salt & Pepper 

For The Béchamel / Mornay - 

100g (3.5 oz) - Unsalted Butter, Cubed
50g (1.7 oz) - Plain All Purpose Flour
420ml (14.2 fl oz) - Full Fat Milk
420ml (14.2 fl oz) - Thickened Cream (AKA - Heavy Cream, Full Fat Cream, Pourable Double Cream and Whipping Cream)
1 tsp (5g) - Sea Salt Flakes 
1 tsp (1g) - Nutmeg, Freshly Grated 
120g (4.2 oz) - Matured Cheddar Cheese, Freshly Grated 
80g (2.8 oz) - Gruyere Cheese, Freshly Grated 

Optional - 

Grated Matured Cheddar Cheese Grated Over The Top 

Sage & Onion Stuffing 

Ingredients - 

3 - Medium to Large Brown (Yellow) Onions, Diced 
2 - Cloves of Garlic, Thinly Sliced
12 - Fresh Sage Leaves, Roughly Chopped (Substitute for 2 tsp-2g of Dried Sage Leaves)
5g (0.10z) - Flat Leaf Parsley, Roughly Chopped (Substitute for 1/2 tsp-0.5g of Dried Parsley Flakes)
220g (7.7oz) - Fresh White Breadcrumbs (Crusts Removed) SEE NOTE BELOW
107.5g (3.7oz) - Unsalted Butter, Cubed
(100g (3.5oz) and 7.5g (0.2oz) Separated)
Salt and pepper to taste 

Notes* - 

Sage can be substituted for 2 tsp - 2g of Dried Sage Leaves.

Flat Leaf Parsley can be substituted for 1/2 tsp-0.5g of Dried Parsley Flakes.

Separate the Unsalted Butter into 100g (3.5oz) and 7.5g (0.2oz) portions.

Coarse breadcrumbs by hand - 

Remove the crusts from the bread and chop it up using a sharp knife until it resembles large bread crumbs. It doesn't have to be extremely fine (the same as a food processor). The larger pieces will create a fantastic texture. 

Using this stuffing to stuff poultry - 

When using this stuffing for protein, ensure it is completely cold (straight out of the fridge). This will prevent bacteria from forming due to the cold chicken and the hot stuffing. The temperature levels will be completely different, resulting in the chicken entering the "danger zone, " a temperature scale to which bacteria start to grow.

#christmasrecipes #christmasfood #christmasdinner