The second marrow I had to stuff this autumn was enormous; about 18″ long and with much of it’s diameter 6.5″, I knew I was going to need a lot of stuffing.
I made double quantity of my cheesy, nutty stuffing but it wasn’t enough; about a third of my marrow was still unstuffed. In desperation I trawled my cupboards to see what else I could make a stuffing with, the result was more successful than I had dared to hope. The recipe should give enough stuffing mix for most store bought marrows.
- 4oz/115g wholemeal breadcrumbs
- 6oz/170g ground almonds
- 2 chunky carrots, grated
- 2 medium eggs, beaten
- 1 tablespoon fresh or frozen parsley
- 1 tablespoon fresh or frozen coriander leaf
- 1 teaspoon fennel seeds
- 1 teaspoon ground coriander seed
Pre-heat oven to 180°C.
Mix all the stuffing ingredients together and set aside.
Slice marrow into 1.5″ to 2″ rounds, scoop out seeds and pith.
Place marrow rounds on a lipped baking tray or in a roasting dish, stuff, bake for about 1 hour.