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
4 cups hand-pulled bread crumbs (or blended, to save time)
200 grams butter, melted
2 onions, chopped
¼ cup mixed dried herbs
salt and pepper to taste
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.