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PEARLED SPELT STUFFING


Recipe taken from the new SPELT COOKBOOK by Roger Saul Spelt: Meals, Cakes, Cookies & Breads from the Good Grain
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SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 25-30 minutes

Ingredients:

Method:

In a large pan add the soft butter, melt over a moderate heat and add the onions and the garlic. Sweat the onions and the garlic until they are transparent. Add the thyme leaves and cook for a further 2 minutes.

Add the spelt and the grated chestnuts. Take the pan off the heat and add the chopped parsley. Fold in the egg and the breadcrumbs and season the mixture with salt and pepper.

Add the stuffing to your bird or bake separately at 180°C/350°F/Gas 4 for 25 - 30 minutes.

    Extracted from Spelt by Roger Saul © Roger Saul 2015
    Published by Nourish Books, London.
    Hardback £16.99
    Commissioned photography by Lara Holmes & Neil White




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