Pancetta and Fig Stuffing
- 900gm sourdough bread, torn
- 3 tablespoons olive oil
- 3 tablespoons chopped sage
- 400gm-piece pancetta cut into 1cm cubes
- 200g butter
- 4 large shallots (I assume online like, not spring onion) finely chopped
- 6 cloves garlic finely chopped
- 300g dried figs cut into small cubes
- 1/3 cup chopped flat leafed parsley
- 2 cups (500ml) salt reduced chicken stock
- 4 large eggs
1.Preheat oven to 180C. Process bread into coarse breadcrumbs, toss with olive oil, 1 tbs sage and 1/4 tsp salt – bake for 10m until lightly toasted
2.Heat 1tbs oil in medium heavy saucepan over medium-high heat. Add pancetta cook, stirring frequently for 6-8 minutes until crisp. Using a slotted spoon remove pancetta. Add butter to pan melt over medium heat, add shallots and garlic and cook for 8 minutes or until shalots are tender. Add figs and remaining 2 tbs of sage and cook stirring frequently until cooked.
3.In a large bowl, place toasted breadcrumbs, fig mixture, pancetta, parsley and 1/4tsp pepper. Toss to combine. In a medium bowl whisk eggs and stock. Fold stock mixture into breadcrumb mixture.
4.Transfer stuffing to a greased baking dish (23cm x 33cm), bake for 35 minutes or until heated through and crisp on top. Set aside for 10 minutes before serving.