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 #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!