Stuffing

Most of the recipes I post here are for complete dishes. But if your family is anything like mine, you're going to end up looking for side dishes every now and then. This one is delicious, and in my opinion, would be just as good on the side of a vegie roast as it is served up next to a chicken or turkey.

One caveat though; it's nothing like the stuff you get inside a rotisserie chicken from the local "Charcoal Chook". If that's what you're after, stick to packaged stuffing mix and you won't go wrong. If you're interested in something a little tastier, this is just the thing.

Rye bread stuffing

1/2 kg rye bread, cubed
1 tspn cumin seeds
125g butter
3 cups chopped celery
2 apples, peeled, cored and chopped
1 medium onion, finely chopped
5 garlic cloves
1 tspn dried sage
salt and pepper to taste
2 cups chicken-style stock

Method

Preheat oven to 180 degrees Celsius. Toast bread in oven until lightly browned. Cook seeds in 90g of butter until fragrant. Add the celery, apples, onion, garlic and sage. Season with salt and pepper. Saute until the vegies start to brown. Add the stock and scrape up any brown bits. Add bread and toss to coat. Transfer to a baking dish and dot with remaining butter. Bake uncovered for around 45 minutes.

1 comments:

Hannah said...

I think this is almost exactly like the stuffing my wheat-intolerant mother used to make for every Christmas! Love the cumin flavour... I'm kinda tempted to make this for dinner on its own ;)

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