Ingredients
2 tablespoons olive oil1/4 teaspoon finely chopped garlic4 tablespoons diced onion
4 tablespoons chopped celery
4 tablespoons chopped spring onion
1 pear, cored and diced
350g dry plain stuffing mix
4 tablespoons chopped fresh parsley
900ml chicken stock
Method
Preheat an oven to 180 C / Gas 4. Butter a 23x33cm baking dish.
Heat the olive oil in a frying pan over medium heat. Stir in the garlic, onion, celery, spring onions, and pear. Cook and stir until the vegetables are tender about 10 minutes. Place the stuffing mix into a large mixing bowl; stir in the vegetable mixture, parsley, and chicken stock. Stir until the chicken stock has been absorbed by the stuffing mix; spoon into the prepared dish.
Bake in the preheated oven until golden brown on top, about 30 minutes.
Heat the olive oil in a frying pan over medium heat. Stir in the garlic, onion, celery, spring onions, and pear. Cook and stir until the vegetables are tender about 10 minutes. Place the stuffing mix into a large mixing bowl; stir in the vegetable mixture, parsley, and chicken stock. Stir until the chicken stock has been absorbed by the stuffing mix; spoon into the prepared dish.
Bake in the preheated oven until golden brown on top, about 30 minutes.
Comments
Post a Comment