Archive for January, 2010

Spinach and Apple stuffing recipe

This baked stuffing is a delicious accompaniment to any roast poultry, bringing succulent fruit and savoury onion together in a combination that recalls the dishes of Elizabethan England. This stuffing would make an excellent addition to the traditional Christmas dinner, adding variety while staying true to the age-old flavours of winter festivities.

Amount
8 Portions

Ingredients
110g / 4 oz Apples (sliced neatly)
110g / 4 oz Onion (sliced neatly)
110g / 4 oz Spinach
55g / 2 oz Sultanas
55g / 2 oz Croutons (cut neatly)
55g / 2 oz Butter
55g / 2 oz / 4 tablespoons Olive Oil
Fresh Sage (finely chopped)
Seasoning

Method
Fry the bread croutons in the olive oil until crisp. Drain them on kitchen paper.
In a large frying pan, fry apples, onion, sage, spinach and sultanas together in a little more olive oil until softened, but without letting them colour.
Toss and mix well.
Add the fried croutons to the mix and season with care.
Put the mixture into a baking tray or dish and bake in the oven for five to eight minutes at 200C/400F.

To Serve
Serve with turkey, duck or guinea fowl.

Point to Watch
The stuffing must be freshly prepared so that it doesn’t go soggy.
Season with care.