14 June 2011

stuff you

Until last night I'd never made stuffing.  Roasted chicken, sure.  But stuffing?  No.  Stuffless chook.  Which is nuts, 'cause stuffing is the yorkshire pudding of roasted poultry.  And casseroles...  That's right, a totally different use for the tasty, doughy goodness.  We had a chicken casserole, which was topped with a layer of stuffing, then slices of cooked potato and finally grated cheese.  A winning combination.  And it was easy (as I'm sure many of you have realised years ago).  So stuff you, get in the kitchen! 

6 slices frozen bread
1 onion, finely diced
1 egg
1 tbsp flour
2 tbsp dried mixed herbs
salt and pepper
  1. Chop the bread into little pieces, to make into breadcrumbs (a food processor will make this job easier, but then you do have an extra dish to clean.  Up to you). 
  2. Mix in the onion.  With your hands work through all the other ingredients. 
  3. Add a little water, to make the mixture into a doughy texture. 
  4. Shove on top of a casserole (sausage, chicken, stew), or into a to-be-roasted chook. 

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