Recipe by Myrna in London
When people talk about comfort food this recipe immediately comes to my mind. Mom prepared it about once a month when i was a kid, and i truly looked forward to this Sunday meal even now. It was only recently that i found her recipe amongst the shoeboxes of recipe clippings she had saved through her eight seven years.
Top Review by HeatherFeather
I really enojyed this very unique stuffing recipe. It has a lovely scent while cooking and a fresh citrusy-minty flavor. I serve dit alongside Mustard Lamb Chops and it was a very nice compliment to the lamb. I will be making this again. I do recommend using a firm bread rather than ordinary sandwich bread - which can get a little too soggy in any stuffing recipe. I used a mixture of white sandwich loaf and wheat bread as that was what I had on hand - next time I will try sturdier bread, perhaps Italian or a country sourdough loaf from the bakery.
- 10 slices bread
- 1 1⁄2 cups orange juice
- 1⁄4 cup melted butter
- 1 medium apple, chopped
- 1⁄4 cup celery, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 tablespoon sugar
Directions See How It's Made
- Cut bread into cubes and dry slowly in barely warm oven.
- Combine all ingredients, mix well, and let stand in refrigerator for a minimum of an hour to intergrate flavours.
- Use the mixture to stuff boned lamb shoulder OR for chops, steaks etc.
- bake the mixture in a covered casserole dish for one hour at 325 degrees and spoon 2 tablespoons of drippings from the lamb chops over the casserole to enhance the flavour.