Celery and Apple Stuffing
|Butter||2 Ounce (50 g)|
|Onion||1 Medium, peeled and finely chopped|
|Celery stalks||4 , finely diced|
|Cooking apple||1 Small, peeled, cored and finely diced|
|Fresh white breadcrumbs||6 Ounce (175 g)|
|Lemon||1 Small, rinded and finely grated|
|Lemon juice||15 Milliliter (1 tablespoon)|
|Dried sage||2 Teaspoon (10 ml)|
|Freshly ground black pepper||To Taste|
|Giblet stock||45 Milliliter (Concentrated, 3 tablespoons)|
1 In a pan, melt the butter.
2 Add in the onion and celery and fry gently until soft.
3 Mix in the apple and fry for a another few minutes.
4 In a bowl, put the mixture along with the breadcrumbs, lemon rind and juice and the sage.
5 Add salt and pepper to taste, stirring well to mix.
6 Add stock to bind the mixture.
7 Let the mixture to cool quickly.
8 Transfer to a rigid container.
9 Seal the container, label and freeze.
10 Thaw in the refrigerator overnight.
11 Use as desired like fresh stuffing.