Name: Caramelised shallot stuffing with hazelnuts, parmesan and sage
Cook time: 105 min
Total time: 105 min
Yield: 8
Ingredients: 1 loaf gluten-free bread, cubed; extra virgin olive oil; 2 tablespoon butter; 9 shallots, roughly chopped; 1 large handful sage, roughly chopped; 1 tablespoon honey; 1 cup crushed hazelnuts; 1 cup grated parmesan; 1 cup pitted kalamata olives, roughly chopped; 1 1/2 cup vegetable stock (or use chicken stock for a non-vegetarian version); 3 free-range eggs; sea salt

Ingredients

1 loaf gluten-free bread, cubed

extra virgin olive oil

2 tablespoon butter

9 shallots, roughly chopped

1 large handful sage, roughly chopped

1 tablespoon honey

1 cup crushed hazelnuts

1 cup grated parmesan

1 cup pitted kalamata olives, roughly chopped

1 1/2 cup vegetable stock (or use chicken stock for a non-vegetarian version)

3 free-range eggs

sea salt

Method

1.Place bread cubes in a single layer over two baking trays. Drizzle with extra virgin olive oil and then place in the oven to toast. Bake for 3-5 minutes or until slightly toasted. Remove from the oven and leave to cool.

2.Heat the butter in a frying pan over medium heat. Add the shallots and sage and stir to coat in the butter. Lower the heat and sauté until browned. Drizzle over the honey and continue to cook for 8-10 minutes or until caramelised. Leave to cool slightly.

3.In a large bowl, toss together the shallots, toasted bread cubes, hazelnuts, parmesan and olives.

4.In a medium bowl, whisk together the stock, eggs and a good pinch of sea salt and ground pepper. Pour over the bread mixture and then, using your hands, mix well. The mixture should be moist but not dripping with liquid.

5.Place stuffing into the cavity of a turkey or large chicken and cook as normal. To serve as a side dish, transfer stuffing to a baking dish greased with butter or olive oil. Preheat oven to 180°C and bake for 40-45 minutes or until golden on top. Serve in a heated dish for people to help themselves.

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Ingredients

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