Leftover stuffing is great mixed together with a gravy (make sure it’s not too wet) and made into pies or turnovers – it features in the Blue Rose hāngi pie.
Makes: About 4 1/2 cups
INGREDIENTS
4 cups hand-pulled bread crumbs (or blended, to save time)
200 grams butter, melted
2 onions, chopped
¼ cup mixed dried herbs
2-3 eggs
salt and pepper to taste
METHOD
Preheat the oven to 180°C.
Combine all the ingredients and season to taste. If it’s a little dry, add a bit more melted butter or the extra egg. Spread out and bake on the oven tray alongside your veges or roast pork or chook until golden brown. Serve alongside the rest of your roast, or let cool, mix with a gravy and make into pies or turnovers.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.