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Classic-Stuffing-CP.jpg
Classic Stuffing
Whether you eat it straight from the tray, for lunch or the next day in sandwiches, our classic stuffing makes the perfect side for any get-together.
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Recipe - SUPA IGA Georges Hall
Classic-Stuffing-CP.jpg
Classic Stuffing
Prep Time10 Minutes
Servings4
Cook Time5 Minutes
Ingredients
8 slices of stale white bread
100g butter (reserve 1 tbsp.)
1 brown onion, finely chopped
½ cup roughly chopped fresh herbs (sage, parsley and thyme work well)
1 tbsp of pomegranate seeds
Directions
  1. Cut or tear the bread into 1cm pieces.
  2. Melt butter over medium heat, add the onions and cook until softened or for 4 minutes.
  3. Add the bread pieces and herbs.
  4. Season generously with sea salt and cracked pepper.
  5. Melt remaining butter in the fry pan.
  6. Mix melted butter and onion through the bread, add salt and herbs.
  7. Stuff the chicken and cook it with the legs together with kitchen string.
  8. Once cooked decorate with the stuffing and pomegranate seeds.
10 minutes
Prep Time
5 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
8 slices of stale white bread
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Helga's Traditional White Bread, 750 Gram
30% Off
$3.90 was $5.90$0.52/100g
100g butter (reserve 1 tbsp.)
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Western Star Original Butter Block, 500 Gram
$6.50$1.30/100g
1 brown onion, finely chopped
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Onion Red, 200 Gram
$1.20 avg/ea$6.00/kg
½ cup roughly chopped fresh herbs (sage, parsley and thyme work well)
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Curly Parsley, 1 Each
$3.49
1 tbsp of pomegranate seeds
Not Available

Directions

  1. Cut or tear the bread into 1cm pieces.
  2. Melt butter over medium heat, add the onions and cook until softened or for 4 minutes.
  3. Add the bread pieces and herbs.
  4. Season generously with sea salt and cracked pepper.
  5. Melt remaining butter in the fry pan.
  6. Mix melted butter and onion through the bread, add salt and herbs.
  7. Stuff the chicken and cook it with the legs together with kitchen string.
  8. Once cooked decorate with the stuffing and pomegranate seeds.