I might be having Cheeky Weeky for Christmas dinner. Being the mug I am, I agreed, at the request of my son, to look after a baby chick that he found. Little did I know that that chick would come to know me as mum. It now lives in my garden and eats with the 7 stray cats I feed. That’s all good, but it’s taken to roosting in my welly boots and it hunts them down, finds them, manoeuvres itself inside and then uses my boot as a toilet. Not impressed. It’s really wet here just now and I need those boots for the stables.
Anyway, I’m sorely tempted to cook it up but I won’t even though it has been fed on oats, buckwheat and Greek yoghurt. Don’t ask. You find all sorts of useful info if you do a google search. My search was “baby chicken lying on back with legs in the air”. That’s for another day.
So we’re on day 2 of my 12 days of delicious recipes for Christmas. Today’s recipe is bacon wrapped stuffing. If you’re a vegetarian, skip the bacon. This traditional sage and onion stuffing is equally good without the bacon and check out the added walnuts.
- 400g of onions, coarsely chopped
- 75g of butter or coconut oil
- 1 tablespoon of fresh sage leaves, finely chopped
- 60g of crushed toasted walnuts
- 230g of breadcrumbs (gluten free bread crumbs works fine too and if you’re paleo, I can vouch for Julian Bakery paleo bread)
- 12 to 14 slices of streaky bacon
- Bring a pan of water to the boil and add the onions. Simmer for about 10 minutes until soft.
- Drain the onions and add all other ingredients other than the bacon.
- Preheat the oven to 350 degrees.
- Line a baking sheet and spoon out the mixture onto the tray into 12 to 14 portions.
- Grease your hands and form each portion into a ball.
- Wrap each ball of stuffing in a slice of bacon securing the bacon with a toothpick/cocktail stick.
- Cook for 20 to 30 minutes until crisp.
You can cook up the basic mixture the day before and store in the fridge.
Tada! Super easy stuffing!
Check back tomorrow for my spatch-cock turkey. Easiest way to cook turkey and it’s fool proof. Super moist and tasty. I’ll post the recipe up here but you can also get it on Cayman Parent.