Good, better, best
+ GOOD – Shortcut: use a stuffing mix instead of making your own to save time. Sage and onion is easy to find and simple to make.
++ BETTER – Recipe
+++ BEST – Upgrade: add pork sausagemeat to the stuffing mix to make the best stuffing balls ever. They take longer to cook so bake separately to the meat.
Ingredients
300g onions, peeled and cut into quarters
4 fresh sage leaves
65g fresh breadcrumbs
15g unsalted butter
1 egg yolk
Pinch of freshly grated nutmeg
1 tsp vegetable oil
20g MAGGI® Chicken Bouillon
700g chicken or turkey breasts
1kg new potatoes, cut in half
225g parsnips, sliced into long pieces
225g carrots, sliced into long pieces
20g MAGGI® Original Vegetarian Gravy
Method
- Cook the onions in a pan of boiling water for 5 mins, then add the sage leaves and continue to boil for a further minute. Drain well and place into a food processor.
- Add the breadcrumbs, butter, egg yolk, nutmeg and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste).
- Divide the mix into 10 equal amounts and roll them into balls. Place the balls on a greaseproof baking tray, ready to bake.
- In the same bowl, add 5g MAGGI® Chicken Bouillon and the meat and tumble to coat. Lay the breasts on a lined baking tray along with the stuffing balls.
- Parboil the new potatoes and parsnips until nearly cooked.
- Preheat the oven to 180C. Bake the meat, stuffing, potatoes and parsnips for 20 mins, or until the meat reaches the correct temperature and the vegetables are cooked through.
- Place the carrots in a pan of water and boil until cooked.
- To make the gravy, heat 225ml of water in a pan. In a separate bowl mix MAGGI® Original Vegetarian Gravy with 75ml cold water to form a smooth paste.
- Whisk the paste and 15g MAGGI® Chicken Bouillon into the boiling water and simmer for 3-4 mins.
- Serve one chicken/turkey breast and one stuffing ball per person, with the vegetables, potatoes and gravy.
Allergens
Dairy Gluten
