Recipes
Citrussy Stuffing
This delicious stuffing recipe can be adapted for different meats.
(No Ratings Yet)Instructions
This delicious stuffing recipe can be adapted for different meats. For example, it’s perfect for Roast chicken orTurkeyand you could add some raisins soaked in brandy if stuffing a pork steak.
- Heat the butter and oil in a frying pan and add the finely diced onion and dried herbs.
- On a very low heat gently simmer for about 10-15 minutes
- Be sure they don’t burn as this will lead to a bitter taste in your stuffing.
- When the onions are soft and translucent. Add the juice of one lemon to the mix.
- Chop the sage finely and add to the breadcrumbs.
- At this stage add the breadcrumb mixture to the buttery lemony onions and herbs and mix well. If the mix is still a little too dry then I usually add a little more oil.
- Add some salt and pepper to taste at this stage.
- You can cook this stuffing in the bird or in any joint of meat (see www.safefood.eu for guidelines for cooking stuffing in poultry).
- Our favourite is to put it in a large bowl and put in the oven 30 minutes before serving covered in tin foil.
- Removing the tin foil for the last ten minutes of cooking gives the stuffing some lovely crispness.
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Ingredients
- 300g breadcrumbs
- 20g butter
- 1 red onion finely diced
- 3 tablespoons of olive oil
- 1 tsp Goodall's rosemary
- 1 tsp Goodall's thyme
- 1 tsp Goodall's parsley
- handful of Sage leaves chopped (1 tsp of Goodall's Sage if you can’t get fresh)
- 1 lemon
- salt and pepper to taste
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