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Ingredients

2 tablespoons sunflower oil
150g piece of pancetta, cut into 5mm cubes
2 brown onions, finely chopped
3 garlic cloves, crushed
2 tablespoons shredded sage leaves
3 tablespoons toasted pine nuts
Finely grated rind of 1 lemon
1/2 cup chopped flat-leaf parsley
2 cups fresh sourdough breadcrumbs
2 eggs, lightly beaten

Method

Step 1 Heat the oil in a large frypan over medium-high heat. Add the pancetta and cook, stirring, for 2 minutes or until crisp and golden. Turn the heat to low, then add onion and garlic and stir for 5 minutes or until the onion is soft. Stir in the sage, then remove from the heat and allow to cool for 15 minutes.
Step 2 Combine the cooled onion mixture in a large bowl with the pine nuts, rind, parsley, breadcrumbs and eggs. Season with sea salt and freshly ground black pepper, then use your hands or a wooden spoon to mix well.

Pancetta, sage & onion stuffing

How to make Pancetta, sage & onion stuffing

Ingredients

Method