Three Ways with Stuffing

Ingredients
- 2 Tbsp oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 stick celery, sliced thinly
- 1 carrot, grated
- 2 slices bread, blitzed to rough crumbs
- zest of 1 lemon
- 1/2 tsp mixed herbs
- 1 egg
- 1/2 cup roughly chopped parsley
- 1 tsp salt and freshly ground pepper
- Pork Sausage, Apple and Sage
- 2 celery sticks, thinly sliced
- 6 pork sausages
- 1 apple, peeled, cored, cut into 1cm cubes
- Zest and juice of 1 lemon
- 1/4 cup chopped fresh sage (or 2 tsp dried)
- 1/4 cup chopped fresh sage (or 2 tsp dried)
- Bacon, Cranberry and Almond
- 1/2 baguette, cut into 1cm pieces
- 6 rashers streaky bacon, diced
- 1 cup dried cranberries
- 1/2 cup unroasted almonds, chopped
- Zest and juice of 1/2 orange
- Apricot and Pistachio
- 1 cup roughly chopped dried apricots
- 3/4 cup pistachios
- 1/4 cup chopped fresh thyme
- Zest and juice of 1 lemon
Method
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BASIC RECIPE
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1. Heat the butter in a large frying pan over a medium heat. Add the onion and garlic and cook for 8 minutes until softened. Place into a large bowl.
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2. Blitz the bread in a food processor until it resembles breadcrumbs.
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3. Add the breadcrumbs, eggs, parsley, salt and pepper to the onion mixture.
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PORK SAUSAGE, APPLE AND SAGE
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1. Follow the ‘base recipe’ method, adding the celery to cook with the onions and garlic.
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2. Soak the sausages in a bowl of cold water for 10 minutes. Peel off the skins and break into 2cm pieces.
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3. Add sausages to the base recipe then the apple, lemon and sage and combine well.
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BACON, CRANBERRY AND ALMOND
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1. Follow step one of the ‘base recipe’ method, adding the bacon to cook with the onions and garlic. Pour mixture into a large bowl.
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2. Add the French stick (this replaces the white bread in the base recipe), cranberries, almonds, orange zest and juice, and mix well to combine.
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APRICOT AND PISTACHIO
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1. Follow the ‘base recipe’ method.
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2. Add the apricots, pistachios, thyme, lemon zest and juice to the bowl and mix well to combine.