Herb and Pine Nut Stuffing

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Ingredients

• 200g white breadcrumbs
• 125g butter
• 1 onion chopped
• large sprig of thyme and rosemary & chopped leaves only
• 6 fresh sage leaves
• 1 lemon zest
• 50g pine nuts
• 3 tbsp fresh parsley chopped
• 1 tsp sea salt
• Fresh ground black pepper

How to make Herb and Pine Nut Stuffing

METHOD:

• Melt butter in a large frying pan and gently fry onion and garlic for five minutes until soft.
• Stir in the herbs for one minute then add breadcrumbs to suck up butter.
• Mix in zest, pine nuts and seasoning and cook over average heat for about seven minutes until crumbs start to brown and crisp.
• Take off the heat & mix in the parsley and dish up with your roast bird.

Posted By: Jalina, California

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