65g (1/3 cup) dried cranberries
1 lemon, rind finely grated, juiced
1 tbsp olive oil1 lemon, rind finely grated, juiced
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.
No comments:
Post a Comment