Raisin bread and bacon stuffing
The mingled sweet and savoury stuffing flavours makes the Christmas roast a heavenly treat.
½ medium, finely chopped
60 g, finely chopped
Fruit loaf, white
90 g, (made into breadcrumbs)
105 g, (wholemeal)
Fresh lemon rind
1 tbs, finely chopped
- Heat olive oil in a small frying pan and cook onion and bacon over medium heat, stirring, for about 4 minutes or until onion is softened and bacon is lightly browned. Transfer to a large bowl.
- Add breadcrumbs made from raisin bread, wholemeal breadcrumbs lemon rind and sage. Season with salt and pepper.
TIP: To make breadcrumbs, tear crusts from day-old bread. Weigh the bread, then process in a food processor until coarse crumbs form. How to use stuffing: Use as is to stuff a 4kg turkey, or halve the quantity for a 2kg chicken.