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Stuffing 02

Stuffing

Seasons
Summer and Autumn
Meals
Side dish or Dinner
Yields
Makes enough for 1 large Chook or Turkey
Published
August 7, 2012
  • Stuffing 02

Step 1: Roast the almonds and pinenuts on separate trays in an oven preheated to 180C. Once toasted, remove from the oven and allow to cool.

Step 2: Meanwhile, heat a little Extra Virgin Olive Oil in a frying pan and sweat the onions gently until tender, remove from the pan, then fry the bacon until just cooked. Allow to cool.

Step 3: Chop the Plum Paste into small cubes and mix the Plum Paste and all other ingredients together, taste for seasoning and adjust if necessary.

Ingredients

  1. 70g flaked almonds roasted
  2. 70g flaked pine nuts roasted
  3. 20ml Extra Virgin Olive Oil (enough for cooking onions)
  4. 1 small brown onion chopped
  5. 2 rashers smoked bacon rind chopped and fat removed
  6. 2 tbspn fresh oregano chopped
  7. 2 tbspn flat leaf parsley chopped
  8. 1/2 cup pitted morello cherries drained and roughly chopped

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