I used this recipe at hotel this year with the turkey and ham, it has been popular so i'm sharing it, since i've been asked for it so often. This stuffing will suit pork, goose, duck and lamb.
Use stale bread 'batch' loaf is best, thankfully food processors crumb it up in seconds.
Recipe
Ingredients.
300gms bread crumbs
75gms diced onion
100gms butter
1 orange Zest and juice
50gms dried cranberries
Handful of chopped fresh sage
Handful of chopped parsley
Salt and pepper
Method
Melt the butter in a medium sized pot, add the onion cook until softened, add the herbs followed by the,cranberries, orange zest and juice, boil for a 2 mins to infuse the flavours remove from the heat and stir in the breadcrumbs,taste and season with salt and pepper.
Use this to stuff your chosen bird or wrap in foil and bake separately.
Use stale bread 'batch' loaf is best, thankfully food processors crumb it up in seconds.
Recipe
Ingredients.
300gms bread crumbs
75gms diced onion
100gms butter
1 orange Zest and juice
50gms dried cranberries
Handful of chopped fresh sage
Handful of chopped parsley
Salt and pepper
Method
Melt the butter in a medium sized pot, add the onion cook until softened, add the herbs followed by the,cranberries, orange zest and juice, boil for a 2 mins to infuse the flavours remove from the heat and stir in the breadcrumbs,taste and season with salt and pepper.
Use this to stuff your chosen bird or wrap in foil and bake separately.
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