PIS­TA­CHIO & SOURDOUGH STUFF­ING

MAKES ABOUT 3 CUPS PREP 15 MINS COOK 10 MINS CHILL 1 HR

Homes+ (Australia) - - EASY FOOD -

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.

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