Green Olive, Roasted Hazelnut and Bacon Tray Stuffing
Photography by Josh Griggs.
If your favourite part of a turkey dinner is the stuffing, especially the crispy bits, then this is a recipe you’re going to love.
Serves: 8-10
INGREDIENTS
4 cups ripped sourdough bread, without crusts (200 grams bread)
2 tablespoons extra virgin olive oil
1 good knob of butter
100 grams streaky bacon, thinly sliced
2 medium red onions, thinly sliced
2 medium stalks celery, thinly sliced
3 cloves garlic, crushed
2 teaspoons each ground cumin and coriander
1 tablespoon each finely chopped rosemary and sage
sea salt and ground pepper
10 large green olives, pitted
½ cup thinly sliced sun-dried tomatoes
150 grams dried apricots, thinly sliced
100 grams hazelnuts, roasted and loose skins rubbed off
1½ cups chicken stock
1 large egg
1 tablespoon finely grated lemon zest
EQUIPMENT
Grease a 6 cup-capacity baking dish.
METHOD
Preheat the oven to 170°C fan bake.
Put the bread on a baking tray and bake in the oven for 10 minutes, turning once, until lightly golden. Tip into a large bowl.
Heat the oil and butter in a large frying pan and cook the bacon for 5 minutes. Add the onions, celery, garlic, spices and the herbs and season well with salt and pepper. Cook for 15 minutes until the vegetables are tender.
Tip over the bread in the bowl and add the olives, sun-dried tomatoes, apricots and the hazelnuts and toss to combine.
Whisk the stock, egg and the lemon zest together, season with salt and pepper and pour over the stuffing. Turn well so all the ingredients are damp.
Tip into the baking dish but don’t press it down. Cover with foil and bake for 30 minutes. Uncover and bake for 25 minutes or until golden on top and the centre is firm when pressed with a finger.
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