Classic Stuffing
This is my go-to recipe. It is simple and delicious with fresh herbs and crispy bacon pieces. I usually make it on Christmas Eve to reduce some seasonal stress, and it freezes really well, so you can prepare it in advance if you want to be super organised
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
80g butter
4 tbsp olive oil
1 large red or white onion, diced
1 garlic clove, minced
30ml water
80g fresh herbs (rosemary, parsley and thyme chopped, or use 1 tsp of each dried)
400g breadcrumbs or stale white bread, blitzed
Optional:
100g streaky rashers, finely chopped after frying
Salt and pepper
Method
Melt 30g of the butter in a frying pan over a medium heat and add 2 tablespoons of olive oil. Add the onion, garlic and water, then cook on a low heat for 10 minutes, stirring until softened and glossy.
You can place parchment paper directly on top to help steam cook the vegetables and prevent burning.
Stir in the fresh herbs and cook for a minute to release their flavour.
Add the breadcrumbs along with the remaining 2 tablespoons of olive oil and the remaining 50g butter. Continue cooking over a medium heat for about 10 minutes, stirring until the mixture becomes golden and crispy.
If using rashers, fry them separately, chop them finely and stir them through the stuffing. Season generously with salt and pepper and adjust to taste.
