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Pan stuffing

Name: Pan stuffing
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 8
Ingredients: 100g unsalted butter, chopped; 1 tbs olive oil; 1 onion, chopped; 4 cups (280g) fresh sourdough breadcrumbs; Finely grated zest of 1 orange; 1/2 cup chopped mixed herbs (we used flat-leaf parsley and thyme); 1 cup (150g) macadamias, lightly toasted, chopped; 1/2 cup (75g) craisins; 1 egg, lightly beaten

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55m

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This beautiful pan stuffing will add excitement to any chicken or spatchcock roast.

100g unsalted butter, chopped
1 tbs olive oil
1 onion, chopped
4 cups (280g) fresh sourdough breadcrumbs
Finely grated zest of 1 orange
1/2 cup chopped mixed herbs (we used flat-leaf parsley and thyme)
1 cup (150g) macadamias, lightly toasted, chopped
1/2 cup (75g) craisins
1 egg, lightly beaten

Method

1.

Preheat the oven to 180C and grease a 16cm x 26cm rectangular pan.
2.

Heat oil and half the butter in a small frypan over medium-low heat. Add the onion and cook for 2-3 minutes until soft.
3.

Combine with remaining ingredients in a large bowl, then stir to combine.
4.

Transfer mixture to the prepared pan, dot with remaining 50g butter and cook for 40 minutes or until golden (cover with foil if browning too quickly), then serve.