CLASSIC STUFFING
SERVES 8
All the flavours of the festive season in a deliciously scoopable side dish that pairs well with poultry, pork or meat roasts.
100g unsalted butter, chopped, plus 30g extra, chopped
2 tbs extra virgin olive oil
2 onions, chopped
½ small bunch celery, trimmed, thinly sliced
¼ cup each rosemary leaves, thyme leaves and sage leaves, chopped
100g rindless streaky bacon rashers, thickly sliced
6 garlic cloves, thinly sliced
1 small bunch flat-leaf parsley, stalks thinly sliced and leaves chopped
1 cup (250ml) chicken stock
450g leftover 3-day-old white sourdough bread, cut into 2cm pieces
Preheat oven to 200°C/180°C fan-forced. Generously grease base and sides of a 18cm x 28cm 8-cup capacity baking dish with the extra 30g chopped butter.
Place the remaining 100g butter and oil in a large frypan over medium heat and cook, stirring occasionally, until butter melts. Add
