Lamb stuffing

What are the holidays without stuffing? I have to be honest, I hated stuffing when I was growing up – turns out it was the one and only thing that mom couldn’t make – so I worked hard overcoming my early poor training to create this recipe:

  • 1 loaf white bread (don’t forget to check for unbleached flour!)
  • 1 lb ground lamb
  • 1 large apple, cut into small cubes
  • 32- 50 oz chicken stock
  • 1 teaspoon olive oil
  • 2 tablespoons mixed herbs: lovage, basil. sage. savory, thyme
  • salt and pepper to taste ( I find this is better when it is a little “peppery”)

Saute the lamb with the herbs. When browned through, add the bread cubes and apples. Add chicken stock and simmer for 5 minutes. Add additional stock if dry. Transfer to casserole dish. Bake covered at 350° for 35 – 40 minutes until bread is soft and liquid is absorbed. Uncover and bake additional 20 minutes until top is crispy. You can experiment with this – more or less herbs depending on your taste, and if  it is not gelling up to your liking you can add a little flax gel (1 tablespoon ground flax meal with 3 tablespoons warm water. Let stand until mixture is thick, about 10 minutes). Enjoy!

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2 Responses to Lamb stuffing

  1. Kathryn says:

    I wonder how this would work with cornbread instead. I don’t do regular bread because I avoid yeasts.

  2. Tracy says:

    I think cornbread would be crumbly, so it would have a different texture to it, plus a slightly sweeter taste – perhaps eliminate the sage if you went that route? It is certainly worth a try!!

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