This dish contains the following allergens: Tree Nuts, Eggs
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50g
pine nuts
25g
butter
1
large onion, peeled and finely chopped
1
garlic clove, peeled and crushed
100g
fresh breadcrumbs
3 tbsp
fresh finely chopped sage leaves
Zest of 1
lemon
1
egg, beaten
To taste
Salt and pepper
1.75oz
pine nuts
0.88oz
butter
1
large onion, peeled and finely chopped
1
garlic clove, peeled and crushed
3.5oz
fresh breadcrumbs
3 tbsp
fresh finely chopped sage leaves
Zest of 1
lemon
1
egg, beaten
To taste
Salt and pepper
Utensils
Step 1
Select SEAR/SAUTÉ and set to HI: Select START/STOP to begin. Allow to preheat for 5 minutes. Add pine nuts to cooking pot and toast for 1-2 minutes until lightly brown. Remove nuts from pot.
Step 2
Select SEAR/SAUTÉ and set to LO:MD. Select START/STOP to begin. Add butter and let it melt. Add onion and garlic, cook for 20 minutes until the onions are soft but not brown. Stir occasionally. Allow mixture to cool for 10 minutes.
Step 3
Add onions to mixing bowl with the remaining ingredients and stir together.
Step 4
Grease a Ninja multi purpose tin. Place stuffing in tin and pat down into an even layer. Close the crisping lid. Select BAKE/ROAST, set temperature to 180°C, and set time to 20-25 minutes or until golden brown.
Select SEAR/SAUTÉ and set to HI: Select START/STOP to begin. Allow to preheat for 5 minutes. Add pine nuts to cooking pot and toast for 1-2 minutes until lightly brown. Remove nuts from pot.
50g
pine nuts
25g
butter
1
large onion, peeled and finely chopped
1
garlic clove, peeled and crushed
100g
fresh breadcrumbs
3 tbsp
fresh finely chopped sage leaves
Zest of 1
lemon
1
egg, beaten
To taste
Salt and pepper
1.75oz
pine nuts
0.88oz
butter
1
large onion, peeled and finely chopped
1
garlic clove, peeled and crushed
3.5oz
fresh breadcrumbs
3 tbsp
fresh finely chopped sage leaves
Zest of 1
lemon
1
egg, beaten
To taste
Salt and pepper
Step 2 of 4
Select SEAR/SAUTÉ and set to LO:MD. Select START/STOP to begin. Add butter and let it melt. Add onion and garlic, cook for 20 minutes until the onions are soft but not brown. Stir occasionally. Allow mixture to cool for 10 minutes.
50g
pine nuts
25g
butter
1
large onion, peeled and finely chopped
1
garlic clove, peeled and crushed
100g
fresh breadcrumbs
3 tbsp
fresh finely chopped sage leaves
Zest of 1
lemon
1
egg, beaten
To taste
Salt and pepper
1.75oz
pine nuts
0.88oz
butter
1
large onion, peeled and finely chopped
1
garlic clove, peeled and crushed
3.5oz
fresh breadcrumbs
3 tbsp
fresh finely chopped sage leaves
Zest of 1
lemon
1
egg, beaten
To taste
Salt and pepper
Step 3 of 4
Add onions to mixing bowl with the remaining ingredients and stir together.
50g
pine nuts
25g
butter
1
large onion, peeled and finely chopped
1
garlic clove, peeled and crushed
100g
fresh breadcrumbs
3 tbsp
fresh finely chopped sage leaves
Zest of 1
lemon
1
egg, beaten
To taste
Salt and pepper
1.75oz
pine nuts
0.88oz
butter
1
large onion, peeled and finely chopped
1
garlic clove, peeled and crushed
3.5oz
fresh breadcrumbs
3 tbsp
fresh finely chopped sage leaves
Zest of 1
lemon
1
egg, beaten
To taste
Salt and pepper
Step 4 of 4
Grease a Ninja multi purpose tin. Place stuffing in tin and pat down into an even layer. Close the crisping lid. Select BAKE/ROAST, set temperature to 180°C, and set time to 20-25 minutes or until golden brown.
