Go Back
–+ servings
Sourdough Pecan And Apricot Stuffing in a roasting tray on the Christmas dinner table
Print Recipe

Sourdough Pecan and Apricot Stuffing

Made with crispy pancetta, chewy sourdough, pecan nuts for texture, dried apricots for a touch of sweetness, then with parmesan and citrus for the finishing touch
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 4 - 6

Ingredients

  • 100g pancetta finely chopped
  • 50g dried apricots finely chopped
  • 1 lemon zest finely grated, to get 1½ tsp, and juiced, to get 1 tbsp
  • 8 sage leaves + extra
  • 2 tsp dried marjoram or fresh
  • 1 onion finely chopped
  • 3 garlic cloves finely chopped
  • 50g parmesan finely grated
  • 350g Sourdough bread torn into chunks
  • 150g pecans
  • 250ml vegetable or chicken stock
  • Sea salt flakes and cracked black pepper

Instructions

  • Fry the pancetta in a little oil until crispy. Add a splash of red wine vinegar to deglaze the pan. 
  • Add onion and garlic to the pancetta and cook until softened. Transfer the mixture to a bowl and toss with the remaining ingredients, including the hot stock. Set aside to soak for 10 minutes.
  • Heat oven to 180C. Grease a 20 x 30cm baking dish with butter. Add the stuffing mixture to the baking dish and lightly press down. 
  • Bake for 1 hour until nice and golden on top. 
  • For the garnish, fry sage leaves in butter until crispy. Brush the stuffing with the browned butter and top with crispy sage leaves