Stuffing

This page has all the stuffing that are used throughout my recipes. These stuffings are thee centrepiece of many of my dishes.




Classic Chicken Stuffing

2 sticks celery, finely diced
1 onion, finely diced
Mixed herbs
50g butter
Toasted Bread Crumbs
1 egg
Salt, pepper to taste

Melt butter in a fry pan. Once melted, add celery and onion until celery and onion are soft. Remove fromn heat and cool.
Once cooled, add mixture to a bowl. Add mixed herbs, egg and salt and pepper. Add enough toasted breadcrumb so the mixture isn't too wet or dry.

Leek, Mushroom & Bacon Chicken Stuffing

2 sticks celery, finely diced
1 onion, finely diced
Mixed herbs
50g butter
1 leek, white part only, finely sliced
100g mushrooms, finely diced
2 rashers of middle bacon, rind remove and finely diced
Toasted Bread Crumbs
1 egg
Salt, pepper to taste

Melt butter in a fry pan. Once melted, add celery, onion, leek, bacon and mushroom until celery, leek and onion are soft. Remove from heat and cool.
Once cooled, add mixture to a bowl. Add mixed herbs, egg and salt and pepper. Add enough toasted breadcrumb so the mixture isn't too wet or dry.

Honey, Orange & Ginger Chicken Stuffing

½ small brown onion, cut into small cubes
⅔ cup macademias
3-5 slices bread
8-10 dried apricots
Zest of an orange
1 egg
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground Moroccan spice mix
Salt & pepper

Combine honey, orange juice, zest, ginger, drizzle of oil, salt and pepper into a small bowl. Mix until honey is dissolved.
Add bread, onion, apricots, macademias and zest into a chopping bowl. Mix until all ingredients are crumbed.
Empty into a small bowl and add egg and spices. If the mixture is still too wet, add more breadcrumbs.