Name: Sprout & bacon pan stuffing
Prep time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 2 medium onions, cut into wedges; 250 g coarsely chopped bacon slices; 500 g halved small brussel sprouts (quartered if large); 2 sliced sticks celery; 2 pink lady apples, cut into wedges; 2 tablespoons extra virgin olive oil; 315 g 1 day-old loaf sourdough bread, torn into chunks; ¼ cup fresh sage leaves; 80 g melted butter; ½ cup chicken stock; 1 lightly beaten egg

Ingredients

2 medium onions, cut into wedges

250 g coarsely chopped bacon slices

500 g halved small brussel sprouts (quartered if large)

2 sliced sticks celery

2 pink lady apples, cut into wedges

2 tablespoons extra virgin olive oil

315 g 1 day-old loaf sourdough bread, torn into chunks

¼ cup fresh sage leaves

80 g melted butter

½ cup chicken stock

1 lightly beaten egg

Method

1.Preheat oven to 200°C/400°F. Toss 2 medium onions, cut into wedges, 250g (80z) coarsely chopped bacon slices, 500g (1lb) halved small brussels sprouts (quartered if large), 2 sliced sticks celery and 2 pink lady apples, cut into wedges, with 2 tablespoons extra virgin olive oil in a shallow roasting pan. Season. Roast for 30 minutes. Add a 315g (10oz) 1 day-old loaf sourdough bread, torn into chunks, and ¼ cup fresh sage leaves; toss well. Combine 80g (2½oz) melted butter and ½ cup chicken stock with 1 lightly beaten egg; drizzle over mixture in pan, toss to combine. Roast for 30 minutes or until browned.

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