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Bread stuffing

Bread stuffing

This is not a traditional stuffing but a bread salad – the aromatics compliment the roast beautifully. It works spectacularly with roast chicken and pork, too.

Bread stuffing

Serves 6
Cooking Time Prep time 15 mins, cook 35 mins
½ cup (about 6)   thinly sliced golden shallots
6   cloves of garlic, finely chopped
2 tbsp   finely diced jamón or smoked pancetta
2 tbsp   olive oil
100 ml   extra-virgin olive oil
350 gm   day-old sourdough bread, broken into small pieces
2 tbsp   roasted pistachio kernels, coarsely chopped
1 tsp   fennel seeds, finely ground
1   lemon, finely grated rind only
125 ml (½ cup)   chicken stock
To drizzle:   pan juices from roast goose or other roast


1 Combine shallot, garlic, jamón and olive oil in a frying pan and cook, without colouring, over low heat for 5 minutes or until translucent.
2 Preheat oven to 180C. Combine bread and extra-virgin olive oil in a roasting pan and toss to combine, then roast for 20 minutes or until light golden. Add pistachio, fennel and lemon rind, season to taste with sea salt and freshly ground black pepper and combine.
3 Meanwhile, bring stock to a simmer over medium heat, pour over stuffing, cover and stand, stirring occasionally, for 10 minutes or until soft. If stuffing seems dry, add a splash of pan juices. Serve with roast goose and glazed Dutch carrots.


RECIPE Andrew and Matt McConnell PHOTOGRAPHY Sharyn Cairns STYLING Emma Knowles

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