A delightful sweet and savory combination which pairs perfectly with roast chicken and pork as well as nut roasts.
Try and mix it up this festive season with a homemade stuffing to compliment your Christmas meal.
- Hambleton Bakery 7 Cereal Loaf – 225g (Cut into rough 2cm cubes)
- Longley Farm Luxury Jersey Butter – 50g (Extra for baking dish)
- 1 x Medium Carrot – Finely Chopped
- 1 x Royal Gala Apple – Finely Chopped
- Pecan Halves – 60g
- 1 x Medium Celery Stick – Finely Chopped
- Dried Cranberries – 75g
- 1 x Spanish Onion – Finely Chopped
- Dry White Wine – 70ml
- Vegetable Stock – 250ml
- 1 x Large Egg
- Fresh Thyme – 1 Tablespoon (Extra for Garnish)
- Salt & Pepper
Preheat your oven to 200 °c and butter a shallow glass baking dish.
Spread the cubed bread pieces over a baking tray and pop into the oven until crisp and dry, tossing halfway through, about 10-15 minutes.
Spread the pecans on a baking tray and toast for 5 minutes until fragrant. Once removed roughly chop into small pieces.
Place a pan on the hob on low to medium heat, add the butter and be careful not to have it too high or the butter will burn.
Add in diced onion, carrot and celery with a pinch of salt and pepper, cook until tender then add the diced apple and continue on low to medium heat for about 4 minutes or until they start to get a little colour.
Add in the dry white wine and continue cooking until the alcohol has evaporated.
Remove the mixture and allow to cool for 15 minutes.
In a large bowl combine the mixture with the toasted pecans, bread cubes, dried cranberries, 1 tablespoon of thyme and salt and pepper to taste.
In a separate bowl, combine the stock and egg.
Add your bread mixture to the prepared buttered pan and drizzle the stock and egg mixture over it.
Cover with foil and bake for 15 minutes, remove the foil and bake until golden brown and toasty on top, this should take around another 15 minutes.
Serve family style with a sprinkling of fresh thyme over the top.