Pan stuf fing

1 Fennel and cheese pan stuffing SERVES 10 PREP AND COOK TIME 1 HOUR

Preheat oven to 200°C (180°C fan-forced). Place 2 red onions, cut into thick slices crossways, in a single layer in a shallow roasting pan. Top with 1 baby fennel, sliced thinly; drizzle with 2 tablespoons extra virgin olive oil. Cover with foil; roast for 30 minutes. Toss a 315g, 1-day-old loaf sourdough bread, torn into chunks, in a large bowl with 1 tablespoon thyme, 2 tablespoons currants, 2 tablespoons pine nuts, cup grated parmesan, ½ cup vegetable stock and 1 egg until combined. Spread evenly over onion mixture in pan; toss to combine. Roast for 30 minutes or until browned.

2 Chorizo and onion pan stuffing SERVES 10

PREP AND COOK TIME 1 HOUR 25 MINUTES

Preheat oven to 200°C (180°C fan-forced). Peel and cut 2 medium (800g) orange sweet potatoes into chunks. Cut 2 medium onions into wedges; toss with sweet potato in a shallow roasting pan. Roast for 30 minutes. Add 1 (170g) sliced cured chorizo, roast for a further 10 minutes. Add 350g 1-dayold ciabatta bread, torn into chunks; toss well. Combine 80g melted butter and ½ cup chicken stock with 1 lightly beaten egg; drizzle over the mixture in the pan, toss to combine. Roast for 30 minutes or until browned.

3 Sprout and bacon pan stuffing SERVES 10 PREP AND COOK TIME 1 HOUR

Preheat oven to 200°C (180°C fan-forced). Toss 2 onions, cut into wedges, 250g chopped bacon slices, 500g halved small brussels sprouts, 2 sliced sticks celery and 2 pink lady apples, cut into wedges, with 2 tablespoons extra virgin olive oil in a shallow roasting pan. Season. Roast for 30 minutes. Add a 315g 1-dayold loaf sourdough bread, torn into chunks, and ¼ cup fresh sage leaves; toss well. Combine 80g melted butter and ½ cup chicken stock with 1 lightly beaten egg; drizzle over mixture in pan, toss to combine. Roast for 30 minutes or until browned.

4 Corn and pancetta pan stuffing SERVES 10

PREP AND COOK TIME 45 MINUTES

Preheat oven to 200°C (180°C fan-forced). Cut the kernels from 2 medium cobs of corn. Toss the corn with 350g 1-day-old ciabatta bread, torn into chunks, 250g chopped pancetta, 60g melted butter, 6 green onions, cut into lengths, 2 cloves thinly sliced garlic and 2 seeded and thinly sliced fresh long red chillies in a shallow roasting pan. Combine ½ cup buttermilk with 1 lightly beaten egg; drizzle over the mixture in the pan, toss to combine. Roast for 40 minutes or until browned.