Veal and Rosemary Sausagemeat Stuffing

Name: Veal and Rosemary Sausagemeat Stuffing
Total time: 50 min
Yield: 8
Ingredients: 2 Tbsps olive oil; 1 onion (finely chopped); 2.667 cups button Mushrooms (sliced); 1 clove garlic cloves (crushed); 2.667 cups Pork sausage; 2.667 cups Ground veal; 2 large eggs (beaten); 2 tsps rosemary (finely chopped); 1 Tbsp thyme; 2 cups fresh, white breadcrumbs

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Health Score:

8,0 / 10

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Ingredients

for

servings

Ingredients: 2 Tbsps olive oil; 1 onion (finely chopped); 2 ⅔ cups button Mushrooms (sliced); 1 clove garlic cloves (crushed); 2 ⅔ cups Pork sausage; 2 ⅔ cups Ground veal; 2 large eggs (beaten); 2 tsps rosemary (finely chopped); 1 Tbsp thyme; 2 cups fresh, white breadcrumbs

How healthy are the main ingredients?

Mushroom olive oil rosemary garlic clove thyme onion

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Preparation steps

Preheat the oven to 200°C (180 fan) | 400°F | gas 6 and line a loaf tin with greaseproof paper.

Heat the oil in a large sauté pan and fry the onion, mushrooms and garlic together for 5 minutes or until softened.

Scrape the mixture into a large mixing bowl and add the rest of the ingredients then squidge it all together with your hands until it is really well mixed.

Pack the meat into the prepared loaf tin and bake for 35 - 40 minutes or until the top is golden and the centre is cooked.