SEA­SON’S STUFFINGS

We’ve got just the stuff for your Christ­mas menu — four easy and de­li­cious stuff­ing ideas that are jam-packed full of healthy fi­bre! Now, where did you put the main event, Ru­dolf?

Healthy Food Guide (Australia) - - CONTENTS -

Try th­ese four easy, de­li­cious stuff­ing ideas — jam-packed with fi­bre!

Fig, pancetta & sour­dough stuff­ing

dairy free

1 ta­ble­spoon olive oil

150g thinly sliced pancetta, chopped

1 medium brown onion, finely chopped

4 gar­lic cloves, crushed

1 ta­ble­spoon finely chopped rose­mary leaves

250g dried figs, thinly sliced

1 cup re­duced-salt chicken stock

4 cups diced stale sour­dough bread

¹⁄³ cup finely chopped flat-leaf pars­ley

2 eggs, lightly beaten (see Note)

1 ta­ble­spoon pine nuts

1 Pre­heat oven to 180°C. Heat olive oil in a large non-stick fry­ing pan over medium-high heat. Cook pancetta, onion and gar­lic, stir­ring, for 5 min­utes, or un­til lightly caramelised. Add rose­mary and figs; cook, stir­ring, for 1–2 min­utes, or un­til fra­grant. 2 Add stock to pan and bring to the boil. Sim­mer for 3–4 min­utes, or un­til figs start to soften. 3 Mean­while, place bread and ¼ cup of pars­ley in a bowl. Add the fig mix­ture. Sea­son with black pep­per; set aside to cool slightly. 4 Once cooled, stir in the eggs. Trans­fer to an 8–cup ca­pac­ity bak­ing dish. Scat­ter with pine nuts and bake for 20 min­utes. Serve scat­tered with pars­ley.

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