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Christmas Stuffing

1 lb. Breadcrumbs
8 oz. Butter
4 oz. Streaky Rashers
4 sticks Celery
1 lge Onion
2 oz. chopped Walnuts
1 tbs. chopped fresh Parsley
1 tbs. chopped fresh Thyme
Salt and Pepper

Chop the rashers finely and fry in a little of the butter until crisp.
Remove from the pan.
Chop the onion and celery and sweat in the pan with some more of the butter until soft.
In a large bowl mix together the rashers, the celery and onion, the nuts and herbs with the the remaining melted butter.
Season with salt and pepper.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef