Ciabatta and rosemary stuffing

Ciabatta and rosemary stuffing

  • serves 6
  • Easy

An easy Italian-style stuffing. Prep this ahead, then cook while the roast is resting. For a veggie stuffing, just leave out the pancetta. Ciabatta will give the stuffing a great chunky texture. Goes well with all roasts, especially turkey.

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Ingredients

  • ciabatta 1 loaf, crusts removed and cut into chunks
  • milk 100ml
  • onion 2 large, finely chopped
  • butter
  • cubetti di pancetta 140g
  • rosemary 3 sprigs, needles stripped and chopped
  • lemon 1, zested and juiced
  • egg 1, beaten

Method

  • Step 1

    Put the ciabatta into a bowl with the milk and mash together with a fork.

  • Step 2

    Cook the onion in a large knob of butter until completely soft. Add the pancetta and cook until starting to go golden. Add the rosemary and cook for a minute or two. Cool a little, then tip the onion mix into the bread and add the lemon and egg. Stir thoroughly and season well, then tip into a buttered baking dish.

  • Step 3

    Dot extra bits of butter on the top, then bake in a 220C/fan 200C/gas 7 oven for 15-20 minutes or until crisp and golden on top.

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Nutritional Information

  • Kcals 233
  • Fat 12.2g
  • Carbs 21.6g
  • Fibre 1.6g
  • Protein 10.6g
  • Salt 1.72g
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