Mango, Macadamia & sage Stuffing
This Heirloom recipe has been a beloved favourite in our home for years now not only because it tastes divine but it’s just so simple to make.
Originally it was my Grandfather’s recipe, I remember feeling a wee bit anxious as he would insist on boning the chickens himself (even with only 2% sight) but hat’s off to him, he got the job done.
We’re very nostalgic at the best of times but at Christmas it’s a whole other level, so this is our gift to you in the hope that it may become a family heirloom of yours one day too!
MANGO, MACADAMIA NUT & SAGE STUFFING
-3 large ripe mangoes (prefer Kensington Pride)
-1 loaf of day old sourdough
-1 small bunch of sage
-220g of macadamia nuts salted and roasted
-12 cloves of garlic
-salt
NOTES
-what you choose to do with your stuffing is completely up to you, get creative and use it as a stuffing or it is oh so nice by itself, roast lightly in a pan till the underneath is hot and the top is crunchy
-personally I like to bone, stuff and roll a turkey (or a chicken) with my stuffing, the cherry on top is adding a layer of prosciutto to the outside of the roll
-also this recipe is quite a lot of stuffing if you have leftover stuffing I like to cook two ways rolled into a roast and roasted on its own
-I use a food processor to speed up this recipe but you don’t need one
METHOD
Chop garlic and sage together in a food processor.
2. Cut and discard the crust off your sourdough and make bread crumbs with the food processor.
3. Roughly chop macadamia nuts, be sure not to chop too finely (I like to leave it pretty chunky, I pulse once or twice in the food processor).
4. Chop the mangoes in chunky pieces with a knife, I also squeeze the flesh and juice from the seed with my hands.
5. Combine all of the above and mix well, add salt to taste.
6. There is no need for any water or liquid as the mango keeps everything moist as it cooks.
Use as stuffing with turkey or chicken, or roast in a pan by itself and ENJOY!
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