Recipe by LAURIE
Thinking that this would be great with pork roast or chops, baked in the same pan and flavored with the meat juices. Yummo!
Top Review by bluemoon downunder
I added this to the oven in a casserole dish covered loosely with foil (then uncovered for about 15 minutes) when making another casserole, and I actually lost track of how long it was in the oven. I first blended the onion and apples and I added several cloves of garlic which I also blended. I added about a teaspoon of the sage and the thyme. Both herbs I love. We ate this with grilled lamb chops. It would, as LAURIE suggested, be fabulous with a roast. It’s just that no roasts were planned and I was keen to try it! A wonderful blend of flavours. We all loved this stuffing, a kind of mashed potato-cum-stuffing dish, with many more flavours than the average mashed potato dish. I’ll definitely be making it again. Thanks for sharing!
- 4 1⁄2 large potatoes (boiled or steamed and coarsely mashed, not overcooked)
- 1⁄4 cup butter
- 1 large chopped onion
- 2 large cooking apples, chopped
- chopped sage (great)
- thyme (great)
- salt and pepper