Christmas Series: Crunchy Herb Stuffing with Clonakilty White Pudding
No Christmas dinner is complete without some delicious crunchy stuffing. Impress your Christmas guests by adding a taste of Ireland by topping it with Clonakilty white pudding. Paired with the herbs and pomegranate seeds, it is simply delicious!
- 200g Kerrygold butter
- 2 brown onion, chopped
- 5 cloves garlic, crushed
- 1 tbsp olive oil
- 200g Clonakilty White Pudding, sliced
- 300g bread crumbs
- 1 tbsp fresh sage, chopped, plus extra leaves to garish
- 1 tbsp fresh rosemary, chopped
- 1 tbsp mixed dried herbs
- 2 tbsp walnuts, chopped
- 2 tbsp pomegranate seeds
- sea salt + cracked black pepper, to taste
- Preheat the oven to 180 degrees.
- Melt the butter in a non stick pan and add the garlic and onions. Sauté on a low heat until the onions become translucent (about 10 minutes). Move into a mixing bowl.
- Add the olive oil to the pan and sautee the pudding for 5 minutes on each side on a medium heat.
- Add the breadcrumbs, herbs, walnuts and pomegranate seeds to the bowl of onions. Season well.
- Wrap the breadcrumb mixture on tinfoil and place on a baking tray in the middle of the oven for 20 minutes.
- Remove, add to a serving bowl and place the pudding and extra sage on top to serve.
Kady has written and photographed cookery books for eminent chefs and clients all over the world and is obsessive in her search for new tastes. Co-author of Irish cookbook Behind the Half Door: Stories of Food and Folk, she lives and breathes food. Kady will be sharing a new recipe with us each week based on nutritional and tasty Irish flavours.
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