Monday, 17 January 2011
Sunday, 16 January 2011
200g diced onion
100g diced red onion
100g grated carrot
1 tblsp chopped thyme
1 tblsp chopped parsley
1/2 tspn cracked black pepper
2 cloves garlic diced
1 tspn chopped rosemary
1 tspn chopped basil
1 tspn chopped oregano
300g white breadcrumbs made with crusts and all
300g wholemeal breadcrumbs made with crusts and all
1. Simply place the butter and all other ingredients, except the crumbs, on a medium heat and cook gently, stirring, until the onions are soft and golden.
2. Add the breadcrumbs and mix in well until the crumbs have absorbed all the wet ingredients.
3. If the stuffing feels a little dry
(depending on the type of day, the weather, the heat of the kitchen or one of another hundred amazingly uncontrollable conditions) I tend to add a little splash of my favourite white wine at this stage and mix well.
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