Rosyntjie-en-neut-vulsel

Recipe from: 2009
chicken with stuffing

Ingredients 9
Servings 6
Time 20 minutes

Ingredients

  • 2.5
    ml
    (½ t) sout
  • 1
    ml
    (¼ t) peper
  • 5
    ml
    (1 t) gedroogde salie
  • 2.5
    ml
    (½ t) fyn foelie of neutmuskaat
  • 750
    ml
    (3 k) vars broodkrummels
  • 90
    ml
    (6 e) botter of margarien
  • 125
    ml
    (½ k) pitlose rosyne, fyngesny
  • 125
    ml (½ k) okkerneute of pekaneute, gekap
  • melk (opsioneel)
 

Method

 
1. Meng die speserye en kruie en voeg dit by die broodkrummels.
2. Smelt die botter of margarien en roer dit by die krummelmengsel in.
3. Voeg die rosyne en neute by en meng goed deur.
4. As die mengsel te droog is, maak dit klam met melk.
5. Gebruik dit om pluimvee mee te stop.

WENK
• Vervang die salie en foelie of neutmuskaat met fyn komyn, kaneel en gekapte koljanderblare.


 

Read more on: poultry
 

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