Does your family love ‘seasoning’ with their roast chicken or turkey? I met an American girl some years ago who made ‘seasoning’ in a large dish rather than cooked it inside the bird. The ‘seasoning’ was a major part of the meal. Here in Australia we tend to place the ‘seasoning’ mix inside the bird and cook the bird with ‘seasoning’ inside. The cooked ‘seasoning’ is then scooped out and served as a side dish.

Did you know that when you cook with ‘seasoning’ in the  bird the cooking time should is longer? In fact, depending on how large the bird is, up to an hour extra cooking time may be needed. If you are celebrating an occasion in the winter this might be fine but in Australia, we celebrate Christmas in the middle of summer and we try to reduce the amount of cooking we do in our kitchens on a hot Christmas Day!

So this recipe post might be tempting for you if you like ‘seasoning’ but not the mess or a longer cooking time. Savoury Seasoning Balls have all the flavour and they are easy to prepare ahead of time. They look great too!

I give them a flavour boost by adding some Essential Oils.

What you will need:

1 loaf of sliced bread finely cubed (approx. 1 cm cubes)

1 level teaspoon each of dried Sage, Rosemary and Thyme

1 medium onion, chopped

1 level teaspoon salt

black pepper to taste

125 g melted butter

1 cup chicken stock

 2 beaten eggs

1 drop of Rosemary  Essential Oil and toothpick of and Marjoram and Thyme Essential oils

Method:

Combine all ingredients in a large bowl and mix well.

Form into 3-4 cm diameter balls and place onto a greased tray.

Bake in a moderately slow oven (170-180 C) for 35-40 minutes. They should be browning and crisp on the outside.

Serve with your chicken or turkey etc.

Note: You can make them the day before and reheat them in the oven for about 15 minutes on 180 C.

Enjoy!

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Until next time,

Gillian (and Andrew)