{"id":1875,"date":"2011-02-09T11:54:46","date_gmt":"2011-02-09T10:54:46","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=1875"},"modified":"2014-08-07T15:06:23","modified_gmt":"2014-08-07T14:06:23","slug":"pork-onion-and-herb-baked-stuffing","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/1875\/pork-onion-and-herb-baked-stuffing\/","title":{"rendered":"James Whelan Butchers: Pork, Onion and Herb Baked Stuffing"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/Stuffing-Recipe-Competition.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-1877\" title=\"Pork, Onion and Herb Baked Stuffing\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/Stuffing-Recipe-Competition.jpg\" alt=\"Pork, Onion and Herb Baked Stuffing\" width=\"225\" height=\"169\" \/><\/a>This delicious pork, onion and herb baked stuffing recipe was sent in to us by Aoife Ryan from Co. Wicklow and was chosen as the winner of our stuffing recipe competition for its great taste and flavour. Aoife devised this as a Christmas recipe but says that it\u00a0also makes a great bite-sized party canape, rolled into small balls and baked in the oven. For more recipes from Aoife checkout her blog by <a href=\"http:\/\/babaduckbabbles.blogspot.com\/2010\/12\/simple-pork-onion-herb-baked-stuffing.html\">clicking here<\/a>.<\/p>\n<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2011\/03\/pork-onion-and-herb-baked-stuffing.pdf\"><strong>Pork, Onion and herb baked stuffing &#8211; Printer Friendly Download<\/strong><\/a><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>450g <a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6436\">pork mince<\/a><\/li>\n<li>2 large Onions, finely chopped<\/li>\n<li>1 large stick of Celery, finely chopped<\/li>\n<li>100g fresh Breadcrumbs<\/li>\n<li>1 tbsp chopped Parsley<\/li>\n<li>1 tbsp chopped Sage<\/li>\n<li>1 tbsp chopped Thyme<\/li>\n<li>Lots of freshly ground Pepper<\/li>\n<\/ul>\n<h2>To Cook<\/h2>\n<p>Preheat your oven to 200\u02daC\/Gas Mark 6. Mix all of your ingredients together in a large bowl, making sure the mixture is well combined. Now pat the mixture into a lined baking tin (use greaseproof or baking paper) and bake for about 40 minutes until golden brown on top. You can use a loaf tin or a square tin &#8211; it all depends on your preference. If you want to make \u00a0canapes, bake for about 15 minutes on a baking sheet. This is absolutely delicious either hot or cold.<\/p>\n<p>We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This delicious pork, onion and herb baked stuffing recipe was sent in to us by Aoife Ryan from Co. Wicklow and was chosen as the winner of our stuffing recipe competition for its great taste and flavour. Aoife devised this as a Christmas recipe but says that it\u00a0also makes a great bite-sized party canape, rolled [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,5],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"This delicious pork, onion and herb baked stuffing recipe was sent in to us by Aoife Ryan from Co. 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Wicklow and was chosen as the winner of our stuffing\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.jameswhelanbutchers.com\/info\/1875\/pork-onion-and-herb-baked-stuffing\/\"]}]},{\"@type\":[\"Person\"],\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#\/schema\/person\/3a97be7ce2ac5bea46837a2b39cd1353\",\"name\":\"Pat Whelan\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/9d9b0ef55395369c274a5cf66207553b?s=96&d=mm&r=g\",\"caption\":\"Pat Whelan\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/1875"}],"collection":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/comments?post=1875"}],"version-history":[{"count":8,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/1875\/revisions"}],"predecessor-version":[{"id":1880,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/1875\/revisions\/1880"}],"wp:attachment":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/media?parent=1875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/categories?post=1875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/tags?post=1875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}