Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 5 cups
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Difficulty level: 2 out of 4
11 Ingredients
- 250grams middle bacon rashers, trimmed, diced
- 1 punnet sage, leaves picked
- 150grams unsalted butter, grated
- 1 large brown onion, diced
- 3 cloves garlic, thinly sliced
- 1 punnet rosemary, leaves picked, chopped
- 8 slices white bread, crusts on, roughly chopped
- 1 cup Woolworths salt-reduced chicken stock
- 1 free range egg
- 5milliliter extra virgin olive oil cooking spray
- 1/2 cup dried cranberries
Description
You can freeze this stuffing – made in one tray, with sage, bacon, brown onion, garlic and rosemary – for up to one month, making the holiday season that little bit easier.
Method
Step 1 of 4
Heat a large frying pan over high heat. Add bacon and cook for 5 minutes or until golden. Chop half of the sage. Add butter, onion, garlic, rosemary and chopped sage. Reduce heat to low and cook for 5 minutes or until onion has softened. Add bread and stir to coat. Remove from heat.
Step 2 of 4
Whisk stock and egg together in a large jug. Pour over the bread mixture and stir to combine.
Step 3 of 4
Line a large baking tray with baking paper. Transfer bread mixture to prepared pan. Cover with baking paper, then foil. Freeze for up to 1 month.
Step 4 of 4
Preheat oven to 210°C/190°C fan-forced. Remove tray from freezer, then remove baking paper and cover with foil. Bake for 20 minutes. Remove foil. Top with remaining sage leaves and spray with oil. Bake for a further 20-25 minutes or until stuffing is golden. Stir in dried cranberries. Serve.
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