by Kitchen Butterfly
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Kitchen Butterfly's Notes:
1 Tablespoon butter Ask a question about this ingredient
1/2 Teaspoon salt Ask a question about this ingredient
4-6 Chopped Sage leaves or 1 tablespoon dried Ask a question about this ingredient
1/2 an Onion, chopped Ask a question about this ingredient
50g Carrots, finely chopped Ask a question about this ingredient
440g Sausage meat Ask a question about this ingredient
100g Chestnuts (roasted or boiled) Ask a question about this ingredient
150g Crustless bread soaked Ask a question about this ingredient
200ml milk Ask a question about this ingredient
Optional: chilli flakes, black pepper Ask a question about this ingredient
Heat butter on low heat with a bit of salt till brown and fragrant.
Ask a question about this stepAdd sage leaves/dried sage and let fry for a minute
Ask a question about this stepAdd chopped onions and carrots and let cook till softened, about 2-3 minutes. Take off the heat.
Ask a question about this stepSoak the bread in milk and squeeze out extra milk when the bread is softened
Ask a question about this stepAdd sausage meat, 'milked bread' and chopped chestnuts to the chopped onion and carrots. Stir well.
Ask a question about this stepSeason with chilli flakes and/or black pepper as desired
Ask a question about this stepUse to stuff a turkey, layer on a butterflied turkey or form into balls.
Ask a question about this stepIf making stuffing balls, form using a tablespoon and place on a baking pan. Bake at 180 degree centigrade in the middle of the oven for 20 minutes or until cooked through
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
