Bourke Street Bakery Christmas Stuffing
Makes
2
Ingredients
40ml Extra Virgin Olive Oil
2 Brown Onions, finely chopped
3 Garlic Cloves, crushed
65g Diced Bacon
325g Bourke Street Bakery Breadcrumbs
3tbsp Fresh Thyme, chopped
3tbsp Flat-Leaf Parsley, chopped
130g Raisins (soaked in hot water for 5 minutes and drained)
130g Currants (soaked in hot water for 5 minutes and drained)
260g Unsalted Butter, finely diced
1½tsp Salt
½tsp Ground White Pepper
description
At Bourke Street Bakery, we’re committed to delicious food and sustainability. This festive season, why not give our upcycled sourdough breadcrumbs a go, crafted from bread that would otherwise go to waste.
We’ve also perfected a delectable stuffing recipe that are simple to prepare. Whether you’re stuffing a bird or baking it on a tray, our breadcrumbs make it effortless. Enjoy a tastier, greener Christmas with our special sourdough touch!
Let’s get cooking!
method
Place the raisins and currants in a bowl, cover with hot water and soak for 5 minutes. Drain well and pat dry.
Heat the olive oil in a frying pan over low heat. Add the onion and bacon and cook gently, stirring occasionally, for about 8–10 minutes until the onion is soft and translucent.
Add the garlic and cook for a further 2 minutes, until fragrant. Remove from the heat and set aside to cool completely.
In a large bowl, combine the breadcrumbs, thyme, parsley, soaked fruit, butter, salt and white pepper. Add the cooled onion mixture and mix well with your hands until the butter is evenly worked through.
Spoon the stuffing loosely into the bird’s cavity, ready for roasting. Don’t pack it tightly, as it expands during cooking.
