Bergamot and Onion Stuffing is a modern Fusion recipe (based on a traditional British orignal) for a classic traditional stuffing of onion, bread, garlic, bergamot and bird liver that's typically used to stuff a range of birds prior to roasting and where the traditional sage is replaced with bergamot leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Bergamot and Onion Stuffing.
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Ingredients:
1 large onion, finely grated
1/2 loaf white pita (flat) bread, turned into breadcrumbs
1 garlic clove, minced
3 tbsp dry bergamot (bee balm) leaves, crumbled
1 liver of the bird, finely minced
salt and freshly-ground black pepper, to taste
Method:
Combine all the ingredients in a bowl, mix thoroughly to combine and use to stuff the bird.
Alternatively, set in a roasting tin, drizzle over some of the juices from roasting the bird then set in an oven at 180C and roast for 40 minutes.
