Parsley and thyme stuffing: Difference between revisions
From Cookipedia
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| 1 tablespoon [[Olive oil|olive oil]] | | 1 tablespoon [[Olive oil|olive oil]] | ||
| 2 teaspoons fresh [[Parsley|parsley]], chopped | | 2 teaspoons fresh [[Parsley|parsley]], chopped | ||
| 2 | | 2 teaspoons of fresh [[Thyme leaves|thyme leaves]], pulled from the stem and chopped | ||
| 85g (3oz) fresh [[Breadcrumbs|breadcrumbs]] | | 85g (3oz) fresh [[Breadcrumbs|breadcrumbs]] | ||
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | | [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
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<span class="review"> | <span class="review"> | ||
<span class="reviewHeader"> | <span class="reviewHeader"> | ||
=== | ====Random recipe review==== | ||
</span> | </span> | ||
''<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> | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 17:23, 18 December 2021
| Parsley and thyme stuffing | |
|---|---|
 |
| 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)
Random recipe review
Reminds me of a song!
4.7/5
Nice, especially as balls.
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