Components
- 75g butter, plus extra for greasing
- 150g diced pancetta
- 150g Italian sausages, chopped
- 1 mammoth onion, finely chopped
- 1 celery stick, finely chopped
- 1 tbsp chopped rosemary
- 2 garlic cloves, grated
- 150g ciabatta or sourdough bread, slash reduction into puny cubes
- 2 eggs
- 150ml chicken stock
- 150g dried figs, roughly chopped
- 2 tbsp roughly chopped parsley
- 100g cooked total chestnuts, roughly chopped
Formula
- STEP 1
Warmth oven to 180C/160C fan/ gasoline 4 and grease a mammoth baking tray. Fry the pancetta in a mammoth, dry frying pan till crisp and golden, then transfer to a mammoth bowl with a slotted spoon. Within the identical pan, fry the sausages till lightly browned, then add to bowl with the pancetta. Soften the total butter within the identical pan and fry the onion, celery, rosemary and garlic for roughly 15 mins till very delicate
- STEP 2
Meanwhile, place the cubes of bread on a baking tray and toast within the oven till light golden. Cool, then blitz half the cubes in a meals processor. Beat the eggs with the chicken stock.
- STEP 3
Add the figs, parsley and chestnuts to the pan with the onion combination. Plug for just a few mins, then transfer to the bowl with the pancetta and sausage. Add the total bread and a terribly agreeable sprinkling of seasoning. Utilizing your palms, toss the total ingredients gently together, then add the egg and stock combination.
- STEP 4
Divide the mix into 16 balls and discipline on the ready baking tray. Bake, lined with some greased foil, for 30 mins, then use away the foil and bake for yet every other 10 mins till golden and crispy. If you’ve taken the stuffing out of the oven, season all every other time and reduction.
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