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Brioche & bacon stuffing
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300g brioche, diced into 2-3cm cubes
100g dried cranberries
100ml sweet wine or sherry
1 tbsp olive oil
2 onions, finely chopped
200g smoked bacon lardons
Juice of 1 orange
300ml chicken or vegetable stock
3 British Blacktail Medium Free Range Eggs
1 tsp dried thyme
1. Preheat the oven to 200ºC, gas mark 6. Arrange the brioche cubes over a baking tray and toast in the oven for 8-10 minutes until crisp. Remove and set aside.
2. Put the cranberries and wine or sherry into a small saucepan and bring to the boil. Simmer over a low heat for 2-4 minutes until all the liquid has been absorbed and the cranberries are soft and plump.
3. Heat the olive oil in a frying pan and add the onions. Sauté over a low heat for 4-5 minutes until soft and translucent, then turn up the heat and add the bacon lardons. Continue to sauté until the bacon is crisp. Transfer to a large bowl then return the pan to the heat and add the orange juice. Stir well to deglaze the pan and remove any pieces from the base. Pour the contents of the pan into a jug, add the stock, then beat in the eggs until smooth.
4. Arrange half the brioche cubes in the base of a large baking dish, then sprinkle over most of the bacon and onion mixture, the dried thyme and all of the cranberries. Season. Top with the remaining brioche cubes and bacon mixture. Pour over the stock and eggs, then bake for 30-35 minutes until the stuffing is slightly puffed up with a crisp, golden crust.
Typical values per serving:
This recipe was first published in December 2019.