Recipe

Sprout & bacon pan stuffing

We all know stuffing is worthy of a dish of it's own. This sprout & bacon pan version will perfectly complement your main meal.

  • 1 hr preparation
  • Serves 10
  • Print
    Print

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.

More From Women's Weekly Food