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As this recipe is veggie and sounds yummy, we're gonna try this at xmas.
Spinach and pine kernel stuffing
1tbsp vegetable oil
1 medium onion, peeled and chopped
2-4 garlic cloves, peeled and crushed
1 carrot (about 100g), peeled and grated
2 celery sticks, trimmed and chopped
225g fresh spinach, finely shredded (or use 100g frozen spinach)
75g pine kernels
1 unwaxed lemon, grated rind and juice
175g fresh breadcrumbs
1 medium egg, beaten
Heat the oil in a pan and gently fry the onion, garlic, carrot and celery for 5 minutes, until softened.
Remove the pan from the heat and stir in the spinach, pine kernels, lemon rind and juice, breadcrumbs and egg.
Season to taste, and mix until the stuffing has a stiff consistency.
Roll the stuffing mix into small balls and cook in an oiled oven-proof dish.
Spinach and pine kernel stuffing
1tbsp vegetable oil
1 medium onion, peeled and chopped
2-4 garlic cloves, peeled and crushed
1 carrot (about 100g), peeled and grated
2 celery sticks, trimmed and chopped
225g fresh spinach, finely shredded (or use 100g frozen spinach)
75g pine kernels
1 unwaxed lemon, grated rind and juice
175g fresh breadcrumbs
1 medium egg, beaten
Heat the oil in a pan and gently fry the onion, garlic, carrot and celery for 5 minutes, until softened.
Remove the pan from the heat and stir in the spinach, pine kernels, lemon rind and juice, breadcrumbs and egg.
Season to taste, and mix until the stuffing has a stiff consistency.
Roll the stuffing mix into small balls and cook in an oiled oven-proof dish.
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