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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!