Sunday, April 16, 2017

Stuffing

Either used to stuff chicken or turkey, or to accompany pork.

Rough quantities to stuff a small chicken. Scale up as needed.

1/2 small onion, very finely chopped.
1 cup breadcrumbs.
1/2 cup sausage meat.
Chopped herbs (e.g. sage, thyme, garlic) and salt & pepper to season.
1 egg.

Mix all the dry ingredients then mix in the egg to bind. If the mix is too dry to hold together, you can add in a dash of olive oil.

Tip: We save crusts or leftovers of bread, whiz them through a blender to make breadcrumbs, then store in a ziplok bag in the freezer to take out as needed.

2 comments:

  1. Converting US/Canadian 'cup' measurements to grams is a nightmare. There's a different calculation for scores of different foodstuffs!
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  2. I wouldn't worry too much about precision with these recipes. There are very few that I ever bother to measure anything out. For "cup" here you could just as easily read "handful" and be just as accurate :)

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