Ciabatta & rosemary stuffing
A simple yet smart stuffing to give an Italian edge to your traditional roast turkey
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 45 mins
- Put the ciabatta into a bowl with the milk and mash together with a fork.
- 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.
- 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.
Make ahead
Prepare this dish ahead and cook it while the meat is resting.
Vegetarian option
For a veggie stuffing, simply leave out the pancetta.
PER SERVING
233 kcalories, protein 10.6g, carbohydrate 21.6g, fat 12.2 g, saturated fat 5.2g, fibre 1.6g, salt 1.72 g
Recipe from olive magazine, December 2010.
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Ingredients
- 1 loaf ciabatta , crusts removed and cut into chunks
- 100ml milk
- 2 large onions , finely chopped
- butter
- 140g cubetti di pancetta
- 3 sprigs rosemary , needles stripped and chopped
- 1 lemon , zested and juiced
- 1 egg , beaten
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 45 mins
Ingredients
- 1 loaf ciabatta , crusts removed and cut into chunks
- 100ml milk
- 2 large onions , finely chopped
- butter
- 140g cubetti di pancetta
- 3 sprigs rosemary , needles stripped and chopped
- 1 lemon , zested and juiced
- 1 egg , beaten
PER SERVING
233 kcalories, protein 10.6g, carbohydrate 21.6g, fat 12.2 g, saturated fat 5.2g, fibre 1.6g, salt 1.72 g
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