Total Time
45mins
Prep 15 mins
Cook 30 mins

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 Nutrition

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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