August 25, 2015
3 hrs 15 mins
1 kg chicken mince
1 tsp garlic
1-2 grated carrots
1 tub cream cheese
1 tin asparagus spears or fresh
1/2 cup stuffing mix
Herbs of choice
1-2 cups chicken stock
Cornflour to thicken
1Mix well and divide into 4-6 Flatten on glad wrap
2Lay cream cheese & asparagus on mince & roll firmly
3Refrigerate for 30 mins
4Remove glad wrap & wrap in foil
5Cook in 1-2 cups chicken stock for 3-4 hrs on low
6Thicken stock with cornflour to make lovely gravy Enjoy:)
Submitted by Sharon pearce
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