Bacon and Onion Stuffing
Dec. 12th, 2009 12:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jaceyToday I made the bacon and onion stuffing for the Christmas dinner and consigned it safely to the freezer. Now all I need to do is remember to get it out on 24th December so I can bake it on 25th.
Fresh breadcrumbs, 2 onions - soft fried, 8 rashers of bacon - also soft fried (more if it's streaky bacon i.e. American bacon), three smallish eggs, a good pinch of mixed herbs - and a jug blender.
What do you mean how many breadcrumbs? As many as you need to soak up the runny stuff and get the texture right resulting from blending everything but the breadcrumbs together. Let the fried onion and bacon cool before you blend it with the eggs. You don't want them to pre-cook.
I'll layer more whole bacon over the top when I do the final baking.
Fresh breadcrumbs, 2 onions - soft fried, 8 rashers of bacon - also soft fried (more if it's streaky bacon i.e. American bacon), three smallish eggs, a good pinch of mixed herbs - and a jug blender.
What do you mean how many breadcrumbs? As many as you need to soak up the runny stuff and get the texture right resulting from blending everything but the breadcrumbs together. Let the fried onion and bacon cool before you blend it with the eggs. You don't want them to pre-cook.
I'll layer more whole bacon over the top when I do the final baking.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: Dec. 12th, 2009 02:51 pm (UTC)no subject
Date: Dec. 12th, 2009 03:28 pm (UTC)