Apple and Bacon Stuffing Balls |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A desparate need for stuffing in stuffing-free Holland led me to create this for roast chicken. I serve them as balls but I am sure they could be baked as a 'cake' or used to stuff the chicken in your usual way. They would be lush with pig dishes. I plan on trying the mix as a crust for pork chops... Ingredients:
125 g fresh white breadcrumbs |
1 egg |
100 g lardons |
1 tablespoon unsalted butter |
1 large apple |
2 garlic cloves |
1/2 teaspoon thyme |
1/2 teaspoon rosemary |
salt and pepper |
Directions:
1. Preheat the oven to 200 degrees Celsius.
2. Beat the egg.
3. Dice the apple into small pieces.
4. Crush the garlic in a pan.
5. Cook the bacon bits with the garlic - there is no need to use oil because lardons release a lot of fat.
6. Remove the lardons from the pan and swab with a kitchen towel to remove the excess fat.
7. Remove the fat from the pan (hint: use a kitchen towel) and in the same pan melt the butter.
8. Soften the apple in the butter.
9. Mix all of the ingredients together.
10. Form the stuffing into golf-ball size balls and bake in the oven for 30 minutes or until brown and crispy.
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