Christmas Stuffing Tray Bake

Cranberries, pancetta, herbs and bread make for a festive tray bake stuffing perfect for serving with roasted turkey, pork or chicken. One of my favourites

65g (1/3 cup) dried cranberries
1 lemon, rind finely grated, juiced

1 tbsp olive oil
1 brown onion, chopped
100g pancetta slices, coarsely chopped
2 garlic cloves, crushed
1 pane de casa, vienna loaf, or french bread unsliced
2 eggs, lightly whisked
1 tbsp fresh thyme leaves, plus extra sprigs, to serve

• Preheat oven to 180C/160C fan forced. 
• Lightly grease a 3cm‐deep, 23 x 28cm baking dish.
• Combine the cranberries and lemon juice in a bowl and set aside to soak until needed.
• Heat the oil in a frying pan over medium heat then cook the onion , stirring occasionally, for about 3 minutes or until softened. 
• Add the pancetta and cook for a further 3‐4 minutes or until golden brown. 
• Stir in the garlic and cook for about 30 seconds. 
• Transfer the mixture to a large bowl and set aside to cool.
• Cut the crust off the whole loaf of bread without taking too much of the bread with it. 
• Cut or tear the bread into 2‐3cm pieces. 
• Add to the pancetta mixture with the soaked cranberries, lemon rind, egg and thyme . 
• Season then stir until combined.
• Transfer the stuffing mixture to the prepared dish and spray with oil. 
• Bake for 25 minutes or until golden and crisp on top. 
• Sprinkle the stuffing tray bake with extra thyme leaves and serve hot.

Recipe: Taste.com