Saturday, 13 December 2014

Christmas Stuffing - freezeable

I normally double this recipe ...............

4 ozs. (1 cup) fresh breadcrumbs (made in processor - can use any mix of breads - no crusts)

1/2 tsp. salt and pinch of pepper
1 small onion - 
1 egg
1 garlic clove
2 tblspns. sunflower oil  

Whiz these ingredients together in your processor and add to breadcrumbs.
Add your selection of dried herbs - I use either an Italian mix or oregano and basil.
Taste and re-season if necessary.

Lay a sheet of klingfilm on your countertop and gather the stuffing into a rough sausage shape.
Roll up the klingfilm and tighten the ends, so you have a nice firm sausage shape.
Wrap in another layer of klingfilm and label - just in case you forget what it is and when you made it!  I put the label on to the first layer of klingfilm so it doesn't drop off when frozen.

You can cook this (defrosted of course) - either inside your bird of choice, or cook separately - covered with foil - but do be careful not to overcook.  Cooking inside the bird makes it 'moister'.

You could also add finely chopped chestnuts to this recipe, but may need to adjust the liquid content so it is still the right consistency.  A little water/apple juice is fine.

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