Ingredients
Stuffing
- 400 grams thick crust day old bread, cut into medium sized chunks
- 130 grams Celery, cut into chunks
- 100 grams onion, chopped into quarters
- 60 grams Mushrooms sliced
- 120 grams Butter
- 410 grams chicken stock liquid
- 1 handfull fresh flat leaf parsley
- 1/2 teaspoon chicken/poultry seasoning
- 1/2 teaspoon ground thyme
- 1/2 teaspoon salt
- 3/4 teaspoon Ground Sage
- 1/4 teaspoon marjoram
- 1/4 teaspoon pepper
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1) Place cut bread into slow cooker and set aside
2) Place veggies into the bowl and chop 5sec/speed5, scrape down side.
3) Add butter and saute 4min/90C/Spoon speed
4) Add remaining ingredients (but not the parsley), mix together 3sec/speed3
5) Pour it on the bread and mix thru to eavenly coat.
6) Breakup the parsley with your hands and put it into the bread mix, give it a stir.
7) Add the stock liquid and cook on low for 6 hours (or high for 4) give it a stir every 2 hours. Serve with your favourite roast dinner.
Stuffing
Tip
Step by step photos of this recipe are found on the facebook page, The Blitzing Blade
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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