Sourdough, thyme and porcini mushroom stuffing
This mushroom and cheese stuffing will create a savoury flavour making your roast the best it’s ever been!
15 g, (porcini)
1 small, finely chopped
2 clove(s), crushed
225 g, (3 cups)
2 tsp, finely chopped
- Place porcini mushrooms into a small heatproof bowl and cover with boiling water. Leave for 30 minutes to soak, until very soft. Drain and finely chop.
- Meanwhile, heat olive oil in a small frying pan and cook onion over medium heat, stirring, for about 4 minutes, or until softened. Add garlic and cook, stirring, for 1 minute.
- Combine the chopped porcini, onion mixture, breadcrumbs and thyme leaves in a large bowl. Season with salt and pepper.
How to use stuffing: Use as is to stuff a 4kg turkey, or halve the quantity for a 2kg chicken.