| Egg Stuffing
An old fashioned stuffing
| 150 g | onion, chopped |
| 115 g | butter |
| 200 ml | chicken broth |
| 450 g | small bread crumbs |
| 5 medium | hard-cooked eggs, chopped |
| 20 g | parsley, chopped |
Method
Sauté onion in butter until soft. Pour stock on top and season with salt. Bring to a boil.
In a large bowl combine parsley, egg and bread cubes. Pour onion liquid over the mixture and stir gently until well combined.
Stuffing can be used to be baked inside the bird or be baked on its own at 180°C for about 45 to 50 minutes in a covered casserole.
In a large bowl combine parsley, egg and bread cubes. Pour onion liquid over the mixture and stir gently until well combined.
Stuffing can be used to be baked inside the bird or be baked on its own at 180°C for about 45 to 50 minutes in a covered casserole.
|
Author: alexia_cu  
  member since 16/01/2008 
|
