Bread filling
Last Updated on
ingredients
1/2 pk elderly bread 500 ml meat broth 2 pk onion 1/4 pk celery 4 cloves garlic 3 pk egg pk salt pk ground black pepper pk parsley pk marjoram
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The meat stuffing is great just baked on a baking sheet, as a stand-alone dish, but it is also suitable for stuffing meat, e.g.
1.
Cut the old bread into cubes, place on a baking tray and leave to dry preferably overnight. In the morning, drizzle the bread with oil and put it in the oven at 50°C for about an hour. Chop the onion finely and fry in oil, add the diced celery and fry until red.
2.
Let cool slightly, transfer to a bowl, add the crushed garlic, bread croutons, marjoram, parsley, pour some of the broth and stir.
3.
Add the eggs, season with salt and pepper, stir and add the rest of the broth as needed. The filling should not be very thin and the bread should not be completely soggy. It is a good idea to let the filling stand to allow the flavours to combine.
4.
Place the filling in a small buttered baking dish and bake at 200°C for about 40 minutes. You can bake the stuffing separately or stuff the meat with it.
5.
The stuffing is excellent as a stand-alone dish or as a side dish with meat.
