Lemon and garlic stuffing – any roast any time

My family love to have stuffing with their roast, and what they mean by stuffing is Paxo sage and onion. Every time I pour boiling water on the dehydrated contents of a packet I wish they’d let me make something else, but they won’t. Or at least they hadn’t, until today. I took the bull by the horns and just got on with it. We had roast pork loin tonight but this stuffing would work well served with pork, chicken or even lamb. Made with slightly staleing bread it is economical too.

Lemon and garlic stuffing

150 g fresh breadcrumbs – I used and grated 2 thick sliced crusts.

1 garlic clove grated

2 tsp grated lemon rind

1 onion or 3 shallots chopped finely

50 g melted butter

splash of milk

salt and pepper

How to …

• Preheat the oven to 220c
• Into a large bowl grate the bread or pop the crusts into a processor and whizz.
• Grate in the lemon rind. Do this over the bowl so the lemon oil is caught in the breadcrumbs too.
• Melt the butter in a small saucepan. Add in the garlic and onion and cook gently until softened.
• Combine the butter and onions with the bread crumbs. Season well.
• If not quite sticking together add a little milk, 1 or 2 tbsp until more sticky.
• Place in a buttered tin and bake for 20 minutes until crisp and delicious.

The family ate this and agreed albeit begrudgingly that this stuffing was actually rather tasty.

I am linking to the Credit Crunch Munch pages on Fuss Free Flavours and Fab Food 4 All, which is being hosted this month by Elizabeth’s Kitchen Diary.