Ingredients: -
1 loaf 2-day bread,
1 large onion, peeled and chopped into small pieces,
1-2 Tbsp mixed herbs, (you may like more/you may like less)
Salt & Pepper, to taste
50g butter, melted in the microwave,
1 large egg, beaten in a cup,
Tin foil,
(In a frying pan, saute onion, grated carrot and cabbage and layer next to the stuffing) Optional,
METHOD: -
Blend bread in a blender until it is fine breadcrumbs.
Add to a large bowl, then add onion, mixed herbs (start at 1 Tbsp and then taste test after the ingredients are mixed), salt & pepper to taste.
Add melted butter and egg and mix all ingredients together, it should be moist and not to dry.
Do a taste test and then you can decide if you want to add more herbs, add to your desired flavour.
If stuffing seems too dry just add a little more melted butter.
Place two long strips off tin foil, one lapping over the other, do this again with another two strips of tin foil, then put half of the stuffing mix on to two strips of the tin foil, flatten to around 1inch and wrap the tin foil up into an oblong package, then repeat with the other half of your stuffing mix.
Your stuffing packs can either go down with a ground or steamed hangi (Of course you would make a larger volume of stuffing mix for either of those cooking methods).
With the packs I have done, you would place them into an oven with oven hangi, sitting them on a rack above the hangi for the last ½ hour of cooking or they can be placed in a kai cooker if your hangi is being done in that, you would just place it on top of the cooking meats/veges.