Leftover stuffing is great mixed together with a gravy (make sure it’s not too wet) and made into pies or turnovers – it features in the Blue Rose hāngi pie.
Makes: About 4 1/2 cups
INGREDIENTS
4 cups hand-pulled bread crumbs (or blended, to save time)
200 grams butter, melted
2 onions, chopped
¼ cup mixed dried herbs
2-3 eggs
salt and pepper to taste
METHOD
Preheat the oven to 180°C.
Combine all the ingredients and season to taste. If it’s a little dry, add a bit more melted butter or the extra egg. Spread out and bake on the oven tray alongside your veges or roast pork or chook until golden brown. Serve alongside the rest of your roast, or let cool, mix with a gravy and make into pies or turnovers.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.