At Christmas time the stuffing is always such a highlight on the table, its a recipe
that’s gone through the generations, I even managed to incorporate it into my
weekly meal preps minus the bread and bacon, the spirit never leaves the tastes of
this dish and memories of racing to the table to see who gets the first spoon and
critique of the dish!
|Prep Time 20 minutes||Cook Time 20 hour|
|Nutrition Per Serve||244 Calories|
Servings 10 – 12
1 kg mince beef.
1 kg mince pork.
1/2 tbsp coconut oil.
1 large onion / diced.
2 rashes bacon / diced.
3 stalks organic celery and leaves / diced.
2 hard boiled egg (diced).
2 cups fresh bread crumbs / I use sour dough, you can leave this out if you do not eat grains or bread of any sort.
Salt + Herbs – 1 cup each of FRESH Thyme, Rosemary and Sage.
1 Melt 1/4 tbsp coconut oil and cook the mince beef and pork – once cooked transfer into a sieve
to drain excess water than put it in a large mixing bowl.
2 Melt the other 1/4 tbsp of coconut oil and cook the onions, celery and bacon, cook until the
onions are transparent then turn off the heat
3 Add the onion mixture to the mince and add the bread crumbs, diced egg, herbs and mix well to
combine, add enough salt to match your palate
The stuffing tastes amazing a day after being prepared, it can be used as a turkey or chicken
stuffing or as I use it as part of my weekly meal prep meals.
Store in fridge.