Recipe: Tray Baked Stuffing

Note: Pictured is half the recipe, full recipe serves 8

Ingredients

• 1 bunch sage leaves
• ½ bunch marjoram leaves
• 60g butter, plus extra for greasing
• 2 tbs olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 100g pancetta, finely chopped
• 2/3 cup (90g) prunes, chopped
• 30g parmesan, finely grated
• 350g Sourdough bread, torn into chunks
• 180g pecans
• 2 cups (500ml) Vegetable or Chicken Liquid Stock

Method

1. Finely chop half the herbs. Heat butter and oil in a large frypan over medium heat. Add chopped herbs, onion, garlic and pancetta, cook for 4 – 5 minutes until softened. Transfer to a bowl and toss with remaining ingredients, except the herb leaves. Set aside to soak for 10 minutes.
2. Preheat oven to 180C. Grease a 20 x 30cm baking dish. Add stuffing mixture and top with remaining herb leaves. Bake for 1 hour until golden.

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