Pork

Shannon Bennett's pork and fennel stuffing

Name: Shannon Bennett's pork and fennel stuffing
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Ingredients: 500g fresh breadcrumbs; 1 1/4 cups (310ml) milk; 1 1/2 cups (75g) panko breadcrumbs; 1.5kg pork and fennel sausages, casings removed; 1 tbs fennel seeds, toasted, crushed, plus extra to serve; 1 cup (100g) coarsely grated red cabbage; 1 fennel bulb, coarsely grated, fronds reserved; 1 onion, coarsely grated; 4 egg yolks; 2 tbs finely chopped flat-leaf parsley

Rate now

10m

Jump to recipe

by Shannon Bennett

Chef

Dec 01, 2017

What's not to love about this type of recipe? Whether it’s straight from the tray or the next day in sandwiches, this dish makes the perfect side for any Christmas table.

500g fresh breadcrumbs
1 1/4 cups (310ml) milk
1 1/2 cups (75g) panko breadcrumbs
1.5kg pork and fennel sausages, casings removed
1 tbs fennel seeds, toasted, crushed, plus extra to serve
1 cup (100g) coarsely grated red cabbage
1 fennel bulb, coarsely grated, fronds reserved
1 onion, coarsely grated
4 egg yolks
2 tbs finely chopped flat-leaf parsley

Method

1.

Preheat the oven to 200°C.
2.

Combine breadcrumbs and milk in a bowl and stand for 5 minutes to soak. Squeeze excess milk from bread and return drained bread to bowl. Add remaining ingredients, except fennel fronds, with 1 tsp salt flakes and 1/2 tsp freshly ground black pepper. Using clean hands, knead until well combined.
3.

Transfer stuffing mixture to a 2.75L baking dish, press out to edges and bake for 50-60 minutes or until golden and cooked through (cover with foil if the top browns too quickly). Scatter with fennel fronds and extra fennel seeds to serve.