13. Prune and almond stuffing
For us, a traditional stuffing needs something fruity, something nutty, something herby and something salty and of this one is tops, with dark, toffeed prunes, roasted almonds and strips of sautéed bacon in a base of herb-flecked soft white breadcrumbs. Use this mixture to stuff the bird (make sure you add at least half an hour to the cooking time) or (as we do) empty it into a baking dish, cover with foil and roast at 180°C for about 30 minute. Remove the foil for the last five minutes and continue to cook until golden. Small should be enough stuffing for four (500ml), large, for eight (1 litre).
Fresh sourdough breadcrumbs, onions, bacon, butter, celery, prunes, almonds, lemon zest, thyme, parsley, sage, nutmeg, eggs, salt, pepper. (GLUTEN, TREE NUTS)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults
Serves 4-5 adults or an older/larger family