Apricot-Prosciutto Bread Stuffing That Will Wow The Crowd

Ingredients

• loaf sourdough bread, torn into rough 2cm cubes
• ½ cup Sauvignon Blanc
• ½ cup diced Dried Apricots
• ½ cup dried cranberries
• 250g butter, diced
• 2 tbsp Italian Extra Virgin Olive Oil
• 1 brown onion, diced
• 2 garlic cloves, finely chopped
• 100g Pancetta
• 1 cup flat-leaf parsley, coarsely chopped
• 2 tbsp finely chopped thyme
• 1 tbsp finely chopped sage
• 3 eggs
• 2 cups chicken stock

Method

1. Preheat oven to 180°C. Spread bread on baking trays lined with baking paper and bake for 15-20 minutes until dry, set aside.
2. Meanwhile, bring wine to the boil, add dried fruit, remove from heat and set aside to soften.
3. Melt butter and oil in a large frying pan over medium-high heat, add onion and garlic and sauté for 4-5 minutes until tender. Transfer to a large bowl with a slotted spoon. Add pancetta to the pan and sauté until crisp, then stir in herbs. Tip into the bowl with the onion mixture, dried fruit mixture and bread.
4. Whisk eggs and stock in a bowl to combine, add to bread mixture, mix well to combine. Transfer to a 25cm x 30cm baking dish, cover with foil and bake for 30 minutes. Uncover and bake for another 25-30 minutes until golden brown and crisp. Serve warm with roast turkey.