Stuffing
A recipe from my grandmother, with the addition of chicken rice ginger sauce coming from my mum (her favourite umami bomb). Perfect underneath a spatchcocked turkey.
INGREDIENTS
- 1 onion (finely diced)
- 2 sticks celery (finely diced)
- 2 garlic cloves (minced)
- 1 tbsp chicken rice ginger
- 1 lemon
- Parsley
- Thyme
- Rosemary
- Bread crumbs
- Olive oil
STEPS
-
Use a food processor to coarsely blend the stale bread.
-
Gently fry the onion, celery, garlic cloves, and chicken rice ginger, in olive oil until soft and golden brown.
-
Add the fried onion and celery to the breadcrumb mixture, alongside parsley, rosemary, thyme, salt, pepper, olive oil, and a squeeze of lemon/lemon zest to taste.
