Pancetta, sage & onion stuffing - Brumby's Bakery

Pancetta, sage & onion stuffing

Time:

20 mins

Serves:

6

Difficulty:

Easy

Ingredients:

  • 2 tablespoons sunflower oil

  • 150g piece of pancetta, cut into 5mm cubes

  • 2 brown onions, finely chopped

  • 3 garlic cloves, crushed

  • 2 tablespoons shredded sage leaves

  • 3 tablespoons toasted pine nuts

  • Finely grated rind of 1 lemon

  • 1/2 cup chopped flat-leaf parsley

  • 2 cups fresh Brumby’s sourdough made into breadcrumbs

  • 2 eggs, lightly beaten

Method:

  • Step 1:

    Heat the oil in a large frypan over medium-high heat. Add the pancetta and cook, stirring, for 2 minutes or until crisp and golden. Turn the heat to low, then add onion and garlic and stir for 5 minutes or until the onion is soft. Stir in the sage, then remove from the heat and allow to cool for 15 minutes.

  • Step 2:

    Combine the cooled onion mixture in a large bowl with the pine nuts, rind, parsley, breadcrumbs* and eggs. Season with sea salt and freshly ground black pepper, then use your hands or a wooden spoon to mix well.

  • Step 3:

    * to make breadcrumbs, Remove crust and cube bread into small pieces (if bread is to soft allow to sit out to dry out for a bit, and it should then be easy to crumbs). Place into a food processor and blend until coarse crumbs form. Approximately 4 slices of bread will make one cup of crumbs.