PISTACHIO & SOURDOUGH STUFFING
MAKES ABOUT 3 CUPS PREP 15 MINS COOK 10 MINS CHILL 1 HR
1/2 cup dried cranberries 1 tbsp olive oil 30g butter 1 onion, chopped
1/4 cup brandy 2 cups soft fresh sourdough breadcrumbs 1/2 cup pistachios, blanched, peeled 1/3 cup freshly grated parmesan
ONE Place cranberries in a heatproof bowl. Cover with hot water. Stand for 5 mins to soften. Heat oil and butter in a large frying pan over moderate heat. Add onion; cook and stir for 10 mins or until soft.
TWO Add brandy to pan; cook and stir for 2 mins. Remove pan from heat; add breadcrumbs, pistachios, cranberries and parmesan; mix well. Transfer to a heatproof bowl. Refrigerate for 1 hr or until cold. If you don’t want to use brandy, you can use chicken stock instead.