Get stuffed

skogar

We used to have a bakery that sold a huntsman's pie. It was a pork pie with a layer pork, a layer of chicken / turkey, a layer of stuffing and a layer of apple sauce. They were delicious. Unfortuantely they stopped coming to the local market. However I've just googled huntsman pies and found a few places that do them. The ones I found don't have the apple but otherwise are the same as I described. So if anyone makes their own pies give it a go. I also found one place that did a similar pie but using sausage instead of pork. Bet that's good too.....

You're making me hungry....

Sally_A

Agree, goes well as a layer over (between meat and spud), or mashed into the potato of a chicken variant of cottage pie.

Sally_A

If you've done a chicken casserole that's gone a bit watery, drain off the juice and use as per packet direction for stuffing balls.


Thicken up the remaining casserole with a stock cube and cornflower etc.


Cook the stuffing balls (now extra tasty as have used stock not water), and pop on top of the casserole a la dumpling.

Soworried

I coat the 9p burgers with it, it gives it an almost meaty taste.

System

Turns the humble mashed potato into something special. I very often sprinkle it into the mash when I'm cooking pork or chicken.

Kevie192

I sprinkle a spoon of it dry over pork belly slices 20mins before they are done in the oven. Delicious !

stiltwalker

I mix with sausagemeat to make either the filling for a puff pastry sausage plait or patties which I serve of buns like beefburgers. I am also very partial to a cold stuffing and bread sauce butty - no need to add any chicken or turkey for me and have been known to cook up stuffing purely to leave cold to make butties from.

Charlton_King

What great ideas! Thanks to all who replied. I shall be using some of them, for sure.

Eenymeeny

Some good ideas on here, thanks. I've only used it to thicken casseroles or as a stuffing. Can I ask if you just add it to sausage meat etc in it's dry state or do you have to make it up first?

Charlton_King

Eenymeeny wrote: »

Some good ideas on here, thanks. I've only used it to thicken casseroles or as a stuffing. Can I ask if you just add it to sausage meat etc in it's dry state or do you have to make it up first?

I've always made it up first but if there's an adequate water content to absorb I guess it could be used as a neat powder. Wouldn't like to try it personally for fear of wrecking a meal...

... but by all means let me know..!