Beetroot and pumpernickel stuffing

You know when you make something a bit random on the offchance it’ll be nice but you don’t hold out much hope, and then it turns out to be delicious. BEST FEELING EVER.

This was such a surprise find that I didn’t take photos the first time around. I just  bunged it together and when it came out  tasty I scarfed the lot.

This time I have been a bit more careful so we have pictures. This is honestly one of my favourite creations.

Enjoy.

Stuffing mix as the egg goes in

This stuffing mix is very colourful

You will need:

1 medium sized beetroot

1 small onion

180g pumpernickel bread, crumbled

1 egg beaten

25g butter plus a little extra to grease the dish

a tablespoon lemon juice

salt and pepper

Instructions:

  1. Preheat the oven to 180C and grease an ovenproof dish.
  2. Beetroot stained hands

    And my hands are colourful too. (There must be some way to prevent this...)

    Peel and grate the beetroot.

  3. Finely chop the onion and fry in the melted butter in a covered pan over a very low heat until translucent but not browned. If they begin to brown stir and turn the heat down.
  4. Mix all the ingredients  together thoroughly (make sure you get all the butter the onios were fried in) and transfer into the ovenproof dish.
  5. Cover with foil and bake until set. Remove the foil and allow the top to brown.

I serve this with roast chicken (slide a bay leaf under the chicken skin on each breast and thigh, place a quartered onion in the body cavity and salt the skin all over, roast  breast down until the last twenty minutes and breast up to crisp at the end). The  sharpness and subtle flavour of the stuffing aren’t overpowered by the chicken and bring out its meatiness.

Hot stuffing just out of the oven

Hot stuffing just out of the oven

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