Parsley and thyme stuffing: Difference between revisions
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====Best recipe review==== | |||
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''<span class="reviewTitle">Reminds me of a song!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> | |||
<span class="reviewDesc">Nice, especially as balls.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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This [[Stuffing|stuffing]] recipe is good for [[Meat|meat]] or [[Poultry|poultry]] and should be made with [[Fresh herbs|fresh herbs]]. | This [[Stuffing|stuffing]] recipe is good for [[Meat|meat]] or [[Poultry|poultry]] and should be made with [[Fresh herbs|fresh herbs]]. | ||
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| Either use to stuff your [[Meat|meat]] or [[Poultry|poultry]] or roll into balls and cook in the [[roasting tray]] with the [[Meat|meat]] for the last 30 minutes or spread into a lightly greased [[Oven|oven]]-proof dish and cook for about 30 minutes at 200° C (400° F - gas 6) | | Either use to stuff your [[Meat|meat]] or [[Poultry|poultry]] or roll into balls and cook in the [[roasting tray]] with the [[Meat|meat]] for the last 30 minutes or spread into a lightly greased [[Oven|oven]]-proof dish and cook for about 30 minutes at 200° C (400° F - gas 6) | ||
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Revision as of 16:51, 13 February 2022
| Parsley and thyme stuffing | |
|---|---|
Best recipe reviewReminds me of a song! 4.7/5 Nice, especially as balls. Paul R Smith |
| Servings: | Serves 4 people |
| Calories per serving: | 58 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
This stuffing recipe is good for meat or poultry and should be made with fresh herbs.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 onion, peeled and finely chopped
- 1 tablespoon olive oil
- 2 teaspoons fresh parsley, chopped
- 2 teaspoons of fresh thyme leaves, pulled from the stem and chopped
- 85g (3oz) fresh breadcrumbs
- sea salt and freshly ground black pepper
- 1 egg, beaten
Method
- Heat the oil in a small frying pan and gently sauté the onion until soft and translucent - don't brown the onion.
- Add the breadcrumbs, onions and herbs to a bowl, season well and mix well with your hands.
- Fold in the beaten egg and combine with the breadcrumbs.
- Either use to stuff your meat or poultry or roll into balls and cook in the roasting tray with the meat for the last 30 minutes or spread into a lightly greased oven-proof dish and cook for about 30 minutes at 200° C (400° F - gas 6)
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