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  1. Home
  2. christmas stuffing

Bacon, herb and apple stuffing ring

An unusual bread entrée forms a pull-apart ring with the delectable flavours of bacon, herbs and apple. You'll love the mix of sweet and savoury flavour! - by Hannah Oakshott
  • 07 Aug 2017
Bacon, herb and apple stuffing ring
Cook: 50 Minutes - easy - Serves 8 - nut-free - pregnancy-safe
Proudly supported by
An unusual bread entrée forms a pull-apart ring with the delectable flavours of bacon, herbs and apple. You'll love the mix of sweet and savoury flavour!

Ingredients

50 g butter, chopped

200 g shortcut bacon, chopped

1 large onion, chopped

1 stalk celery, thinly sliced

1 large Granny Smith apple

300 g Afghan garlic bread

2 eggs, lightly beaten

2 Tbsp chopped dried parsley

1 Tbsp dried mixed herbs

salt and pepper, to taste

roasted chicken thighs to serve

pumpkin cut into wedges, to serve

Method

  1. Grease a 20cm ring pan.
  2. Melt butter in a large, nonstick frying pan over a medium to high heat, until bubbling. Add bacon, onion and celery. Cook, stirring occasionally, until onion is soft. Transfer to a large bowl.
  3. Peel and core apple. Cut into 1cm pieces. Tear bread into 2cm pieces
  4. Add apple and bread to bacon mixture with eggs, parsley and dried herbs. Season with salt and pepper. Mix well. Spoon into prepared pan, pressing down firmly.
  5. Cook in a moderate oven (180°C) for about 30 minutes, or until top is golden and crisp. Stand in pan for 10 minutes. Transfer to a plate.
  6. Serve with roasted chicken and pumpkin wedges.

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