Pancetta, sage & onion stuffing
Prep time 20 mins
Cook time 10 mins
Offering more than a standard stuffing recipe this beauty is the perfect stuffing to use with your Christmas turkey or chicken.
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 eggs, lightly beaten
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.
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.
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.