Ingredients
Directions
Local Chef: Shane Hanley
Sage & Onion Breadcrumb Stuffing
Ingredients
- 1 Loaf of Supervalu White Bread
- 150gms of Supervalu Butter
- 20gms of Grated Chocolate
- Rind of 2 Oranges finely chopped
- 8 Supervalu Egg Yokes
- 300ml Supervalu Cream
- 300ml Supervalu Milk
- 75gms Caster Sugar
Instructions
- Remove crust from bread and butter both sides.
- Arrange a single layer of bread triangles & sprinkle with some of the grated chocolate and orange zest
- Repeat the process again.
To make the custard:
- Heat the cream & milk in a pan (do not boil).
- Make a sabayon with the egg yokes and sugar by whisking together over a bain marie.
- Pour over the cream and combine
- Pour 2/3 of the custard over the bread.
- Set aside for 20 mins to let the bread soak up the custard
- Preheat the oven to 180 degrees or gas mark 4.
- Pour over the remaining custard and arrange another layer of bread on top.
- Push down gently on the mixture
- Bake for 30-35 mins until golden brown.
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