Side

Classic stuffing

Name: Classic stuffing recipe
Yield: 8
Ingredients: 100g unsalted butter, chopped, plus 30g extra, chopped; 40.00 ml extra virgin olive oil; 2 onions, chopped; 1/2 small bunch celery, trimmed, thinly sliced; 62.50 ml each rosemary leaves,; 100g rindless streaky bacon rashers, thickly sliced; 6 garlic cloves, thinly sliced; 1 small bunch flat-leaf parsley, stalks thinly sliced and leaves chopped; 250ml chicken stock; 450g leftover 3-day-old white sourdough bread, cut into 2cm pieces

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by Tracey Pattison

Delicious Team

Dec 10, 2023

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
1/2 small bunch celery, trimmed, thinly sliced
1/4 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

Method

1.

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.
2.

Place the remaining 100g butter and oil in a large frypan over medium heat and cook, stirring occasionally, until butter melts. Add onion and celery. Cook, stirring occasionally, for 10 minutes or until very soft but not coloured. Add rosemary, thyme, sage and bacon. Cook, stirring occasionally, for 3 minutes or until the fat starts to render from the bacon. Add garlic and parsley stalks. Cook, stirring constantly, for 2 minutes or until softened. Stir in stock and, once heated through, transfer to a large heatproof bowl.
3.

Add bread and parsley leaves to the bowl and toss to combine well, making sure all bread pieces are coated in the stock mixture. Season with salt flakes and freshly ground black pepper.
4.

Transfer stuffing mixture to prepared dish. Bake for 25 minutes, then remove and toss well so that the crispy top pieces of bread are now on the base and the softer pieces are on top. Bake for a further 20-25 minutes until top is golden and crisp and stuffing springs back when touched.
5.

Stand in pan for 5 minutes. Serve warm, or store (see note).

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Recipe Notes

You can make the stuffing up to 2 days ahead. Cool to room temperature in pan then cover tightly with plastic wrap and chill until required. Bring to room temperature, then reheat at the same oven temperature for 10-15 minutes until heated through.