C. CRANBERRY & ALMOND STUFFING

Melt 40g butter in a frying pan over medium heat; cook 3 chopped bacon slices, 2 chopped onions and 2 crushed garlic cloves, stirring, for 10 minutes or until onion is soft. Add ¼ cup polenta; stir to combine. Transfer to a bowl; cool. Add 2 cups stale coarse breadcrumbs, 1 beaten egg and

1/3 cup each chopped fresh parsley, dried cranberries and chopped roasted natural almonds; stir to combine. Season.