Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 12 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 2 carrots
- 2 stick celery
- 1 large onion
- 2teaspoons parsley, chopped
- 1 1/2 cup chicken stock
- 1 ciabatta loaf
- 2 eggs
- 2teaspoons thyme, chopped
- 2teaspoons oregano, chopped
- 3 rasher rindless streaky bacon
Nutrition per serving
536kJ / 128Cal
536 Kilojoules or 128 Calories
6% of daily energy intake*
Protein
4.8grams
Fat
4.4grams
Carbs
16.9grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Preheat oven to 180°C. Line base of a 20cm springform pan with baking paper and grease side. Dice 3 rashers rindless streaky bacon, 2 carrots, 1 large onion and 2 sticks celery. Cook in a frying pan over medium heat for 8 minutes or until softened and lightly browned.
Step 2 of 2
Transfer to a large bowl and cool for 5 minutes. Cut a day-old ciabatta loaf into large cubes. Add to bacon mixture with cup chopped herbs (parsley, rosemary, sage, thyme). Whisk 2 eggs with 11/2 cups chicken stock, add to bowl and toss to mix. Transfer stuffing to pan and place onto a baking tray. Bake for 45 minutes or until golden. Transfer to a plate and cut into wedges to serve.
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