Amaranth Stuffing

Below are several variations of amaranth stuffing:

• CHRISTMAS STUFFING (Suitable for pork or poultry)
  

Makes 1 ½ cups.
Ingredients:
1-cup amaranth flour mix
2, 70g eggs
2 teaspoons brandy                        
2 spring onions, chopped
Pinch thyme, basil & rosemary      
2 mushrooms, chopped

Method:
Combine all ingredients and fill meat cavity. If consistency is too soft add a little more flour.

• CELERY & APPLE (Suitable for meat, fish or vegetables) 
  

Makes 2 ½ cups.
Ingredients:
1 tablespoons onion, finely chopped
1 cup celery, finely chopped
1 cup apple, finely chopped
2 tablespoons fat                                             
1, 70g egg
1-¼ cups amaranth flour mix                           
Pinch salt & pepper

Method:
Combine all ingredients and fill cavity.

• SAGE & ONION (Suitable for meat or vegetables)
  

Makes 2 ½ cups.
Ingredients:
2 teaspoons fat
1 onion, grated                             
1, 70g egg, beaten 1-cup amaranth flour mix           
½ teaspoon salt
1 teaspoon dried sage                 
¼ teaspoon cayenne pepper

Method:
Combine all ingredients and fill cavity.

• VEAL FORCEMEAT (Suitable for all meats, fish or vegetables)
  

Makes 1 cup.
Ingredients:
1-cup amaranth flour mix                
1 teaspoon lemon zest
2 teaspoons parsley, chopped           
Pinch nutmeg
¼ teaspoon mixed dried herbs          
½ teaspoon salt
1 teaspoon fat                                   
¼ teaspoon pepper
1 small onion, grated                         
1, 70g egg. Beaten

Method:
Combine all ingredients and fill cavity