Our Fruit and Nut Stuffing Mix is a recipe-in-a-jar and can be cooked in your meat or in a baking dish.

When cooked separately, it can be prepared to meet the needs of anyone vegan or vegetarian.

Premium nuts and succulent dried fruits are a perfect compliment for your next roast or to stuff capsicum or eggplant. Try adding a little lemon rind or ground sumac and use it in baked whole fish.

To Add:

• 50g butter, softened (or 2 tbs olive oil)
• Half lemon to hold in place

If cooking the stuffing separately also add:
• 125mL liquid stock

Method:

1. Put the contents of the jar into a food processor. Chop until fine breadcrumb consistency.
2. Add 50g softened butter, in cubes, and continue to process until well combined.
3. To use, form the stuffing into small balls and push them into the cavity of the chicken or turkey. Hold in place with half a lemon. Continue cooking as per the instructions for the roast.

To cook the stuffing separately:
– Follow steps 1 and 2 then form into a ball and place in a small casserole dish.
– Add 125mL liquid stock and bake with lid on for around 35 minutes at 180˚C or 160˚C fan-forced.

This is a delicious stuffing for a chicken, turkey or pork roast tenderloin.

For guests who are vegetarian or vegan, cook separately and replace the butter.

Storage:

Store the jar in a cool, dry place away from direct sunlight. See Best Before Date.

Images are for illustrative purposes only.