Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 1tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1/3 cup Woolworths pecans, coarsely chopped
- 1/4 punnet thyme
- 1 Woolworths 35hr sourdough dark rye mini loaf, crust trimmed, coarsely torn
- 125grams Woolworths gingernut biscuits, broken
- 1/2 orange, zest finely grated
- 1/2teaspoons mixed spice
- 1 egg, lightly whisked
- 2 cups Woolworths frozen pitted cherries, thawed
Description
This gingerbread and cherry stuffing is a sweet and savoury holiday filling that will elevate any festive main course with its warm, aromatic flavours and delightful pops of tart cherries.
Instruction tip
Serving tip:Serve this stuffing recipe as a side dish to your main spread.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Heat oil in a small frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until light golden. Add pecan and half of the thyme, leaves removed. Cook, stirring, for 2 minutes or until fragrant. Remove from heat.
Step 2 of 3
Process bread into coarse 1-2cm pieces. Transfer to a large bowl. Process biscuits until a mixture of coarse 1cm pieces and fine crumbs form. Add to bread along with the onion mixture, zest and mixed spice. Mix until well combined. Drizzle with egg. Toss lightly until well coated. Add cherries and toss to combine.
Step 3 of 3
Spread mixture over prepared tray. Reserve 2 thyme sprigs, then scatter remaining thyme over mixture. Bake for 15 minutes. Remove from oven. Using the back of a fork, squash cherries slightly. Bake for a further 15 minutes or until golden. Scatter with reserved thyme sprigs. Serve.
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