By Leah Goddard from Pretty Stitches
This is the yummiest stuffing recipe that is so versatile and easy to throw together.
Prep it the day before and cook day of, or even prep and cook day before.
Serve cold or hot.
It can be cooked in your chicken or in a tray.
I always cook mine in a tray, cut into squares and serve.
Best of all, replace breadcrumbs with Gluten Free breadcrumbs and it's gluten free!
Ingredients
4 Cloves of garlic minced (fresh or jar of minced)
1 Leek (sliced thinly)
5 Rashers of bacon (cut into small pieces)
1 cup breadcrumbs
200g Mushrooms chopped quite small
2 Tblspn Parsley (chopped)
3 Eggs
Salt/Pepper
Fry the leek, garlic, bacon and mushrooms until just cooked. You don't want colour on anything.
Put into a bowl with the rest of the ingredients. Stir and put into your chicken or pack into a lined baking tin.
Cook 180 deg
Timing varies on how you like it done. Just put it in, set a timer and check every 10 minutes until golden brown. The longer you leave it though it may dry out, so don't forget to keep checking.