Bacon and Herb Stuffing
|Bacon rashers||4 Ounce, rinds removed and chopped (100 gram)|
|Suet||2 Ounce, shredded (50 gram)|
|Fresh white breadcrumbs||1⁄2 Pound (225 gram)|
|Freshly chopped parsley||30 Milliliter (2 tablespoons)|
|Dried mixed herbs||15 Milliliter (1 tablespoon)|
|Lemon||1 , rind finely grated|
|Freshly ground black pepper||To Taste|
|Eggs||2 , beaten|
|Stock/Water||1 Tablespoon (for binding)|
1 In a pan, let the bacon fry in its own fat until crisp.
2 Using a slotted spoon, remove from the pan.
3 In a bowl, combine bacon with the remaining ingredients.
4 The stuffing is ready to use at this stage, however, you want it frozen then transfer the mixture to a rigid container and pack.
5 Seal the container, label and freeze.
6 Use as desired
7 If frozen, thaw at room temperature for 4 hours.