Smoked Garlic Pine Nut & Tarragon Parsley Stuffing
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A delicious roast deserves a fantastic stuffing, and this one certainly packs a flavour punch.
2 onions, finely chopped
8 cloves smoked garlic, peeled and crushed
4 tbsp chopped fresh tarragon
4 tbsp chopped parsley
450g sausage meat
100g pinenuts, lightly toasted
2 tbsp vegetable oil
Heat the oil in a pan, add the onions and smoked garlic and cook gently for about 15 minutes, or until soft.
Add the tarragon, parsley and pinenuts, stir well and remove from the heat then mix in the sausage meat thoroughly.
Add the egg and breadcrumbs and mix well and season with salt and pepper.
Pack into a 15cm square baking dish and bake with the chicken for 1 hour, then remove and cool slightly, serve with the cooked chicken.
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