نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

بصل مكرمل مع الإجاص والجوز - طبق جانبي يُقدّم مع الدواجن وطيور الصيد

British 10 Mins Prep · 20 Mins Cook

Preheat the oven to 180°C, gas mark 4. Grease a 6-hole muffin tin.
To make the caramelised onions, finely slice the onion, mince the garlic and pick the thyme leaves. Melt the butter in a non-stick pan. Add the onions, garlic and thyme and sauté for 5 minutes until aromatic. Deglaze the pan with the apple cider vinegar and add the sugar. Cook over a low heat until the onions turn golden and sweet. Remove from the heat to cool slightly.
To make the stuffing, cube the bread, core and dice the pears, roughly chop the walnuts and finely chop the parsley.
In a large mixing bowl, combine the caramelised onions with the bread, pears, walnuts, dried cranberries and parsley.
In a separate bowl, combine the chicken stock and eggs and season with salt and pepper. Pour the liquid over the bread mixture and gently toss to combine.
Firmly press the stuffing into the muffin tin. Bake for approx. 10-15 minutes or until the muffins are golden on top.
Set aside to cool slightly before removing from the tin.