Pork, Hazelnut and Craisin Stuffing. Try our take on your usual holiday season stuffing.
Makes about 2.4kg
400g sourdough bread loaf
3/4 cup milk
2 onions, diced
2 celery sticks, diced
100g pancetta, chopped
1.5kg pork mince
1 bunch sage, leaves chopped
1/2 cup hazelnuts, roasted, chopped
1/2 cup craisins
2 tbsp extra virgin olive oil
Slice crust off loaf, then cut bread into 1cm cubes. Toss with milk and 1/2 cup water. Set aside to soften.
Melt butter in a medium frying pan over a medium heat, then add onion, celery and pancetta. Cook for 3-4 minutes or until onion is softened. Set aside in a large bowl to cool.
Squeeze excess liquid from bread mixture and add bread to onion mixture with mince, sage, hazelnuts and craisins. Season with sea salt flakes and freshly ground black pepper. Using clean hands, mix well.
Reserve 1⁄3 of the stuffing mixture (500-800g) to stuff turkey neck (you may need less, depending on size of turkey), then use remaining mixture to make stuffing balls.