Stuffing for roast poultry does not get enough attention. Most of the time it’s too dry or worst, forgotten about. This stuffing recipe is delicious and yes, it is exactly what it sounds like, imagine taking all the best elements of a bacon cheeseburger and turning it into stuffing. Warning, it just might steal the show, move over roast chook. Enjoy this recipe, happy holidays everyone.
Serves 4 as a side dish
250g ground beef
4 slices of middle bacon, rind off, diced
1 clove garlic, crushed
1 small onion, diced
1 stalk celery, chopped
50g butter for bread, 25g for baking
1 brioche roll, cubed
1 small Italian roll, cubed
1/3 cup of flat leaf parsley loosely packed 2-3 sprigs of fresh thyme
1⁄2tsp Dijon mustard
1tbsp olive oil
1tspn plain flour
1 1⁄2 cup chicken stock 1cup cheddar cheese
- Preheat the oven to 180 degrees fan forced.
- In a fry pan, melt butter on medium heat. Once melted, add brioche cubes,half of the Italian roll and turn the heat back up. Toss every now and then until all the sides are brown and resemble croutons, careful not to burn the bread. Once done, remove from the pan, place in a large bowl and set aside.
- Return the fry pan to stove and turn the heat back down to medium. Add bacon and fry until crispy, add onion and garlic and cook until soft. Add mixture to the bread bowl.
- In the same fry pan, heat olive oil on high heat, add beef mince, cook until brown and then add celery. Once the celery is soft, drain off some of the liquid and add to the bacon and bread bowl.
- Add parsley, thyme and Dijon mustard to the mixture, combine well and set aside.
- In a saucepan, melt butter for the sauce. Once melted, add flour and stir with a wooden spoon, the flour should thicken up the butter straight away. Lower the heat to low, keep stirring and add a little bit of chicken stock. Stir until the stock combines with the flour and butter, keep adding stock and stirring until
it is thick like a sauce, it should coat the back of the spoon. Add cheddar
cheese and keep stirring slowly, on a low heat until cheese is all melted.
- Coat a 4×4-baking tray with olive oil spray or just olive oil, use your fingersor a brush to spread the oil to all corners of the tray. Pour the bacon, meat and bread mixture into the tray and spread it out evenly, making sure there’s a little bit of everything in each corner.
- Pour the sauce over the mixture, give it a quick shake to get it into all the cervices, it should be quite wet by now. Top with the remaining Italian roll and add dollops of remaining butter all over.
- Bake in the oven for 20-30 minutes until the bread on the top is crispy and brown.
- Serve as a side to roast poultry with a sprig of parsley for garnish.
This is post is sponsored by Pacific Epping, The Butcher Club, Fresh Fruit World and Kathy Tran Bakery.