Makes 2-3 cups
For: Lamb, salmon, beef, venison
1 cup hulled millet
2 cups chicken or fish stock*
60g unsalted butter
2 onions, diced
2 stalks celery, finely diced
2 tbsp finely chopped parsley
1 tbsp each chopped fresh sage and thyme
150g tin smoked oysters, drained, roughly chopped
1 cup walnuts, toasted, chopped
¼ tsp grated nutmeg
¼ tsp ground cloves
1 egg, beaten (optional)
Toast millet in a pan for 2-3 minutes. Add 2 cups of stock and allow millet to soften. When tender remove from heat and fluff with a fork.
Heat butter in a frypan and cook onion and celery until soft. Add to millet, along with herbs, smoked oysters, walnuts, nutmeg and cloves. Season to taste, mix in egg if using.
Allow to cool before stuffing.
*Read stock packet to ensure product is gluten-free.