Add a stunning touch to your Christmas table with this macadamia stuffing wreath. Beautifully festive and bursting with flavour, this elegant dish perfectly complements turkey or any other holiday roast.
Ingredients
Method
The day before, cut crusts from bread, then tear into pieces; spread out over trays and leave at room temperature to dry out.
On the day, process torn bread in three batches, until chunky breadcrumbs form. Transfer crumbs to a large bowl. Melt butter in a large frying pan over low-medium heat; cook onion, garlic, pancetta and sage, stirring occasionally, for 10 minutes or until onion softens. Add spinach; stir until just wilted, then add stock. Remove from heat. Add onion mixture to chunky breadcrumbs; stir to combine. Cool for 10 minutes. Add fetta, macadamias, lemon rind, and egg, season with salt and pepper; stir to combine.
Preheat oven to 210°C (190°C fan-forced). Line a large oven tray with baking paper. Roll stuffing into mounded ¼-cup balls. Arrange approximately 12 stuffing balls on prepared tray in a wreath shape. Divide remaining balls in half to make approximately 6 smaller stuffing balls. Place on tray inside larger balls. Bake wreath for 30 minutes or until golden brown. Set aside to cool.
Serve Macadamia Stuffing Wreath, garnished with bay leaves.
Tip:
We recommend pairing this wreath with a roast turkey. For our favourite option, find the full recipe here.
We find:
Our recipe cooks most of the stuffing outside the bird, reducing the chances of overcooking it. The bonus is a delightful crunchy stuffing, enhanced with the buttery addition of Australian Macadamias.
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