Saffron Bun Christmas Stuffing
DESCRIPTION
This Cornish twist on a classic stuffing is bound to steal the show this Christmas. Plump dried fruit and the golden glow of saffron makes Cornwall’s famous treat, the saffron bun, a terrific alternative to bread for a very special festive stuffing. Combine with salty bacon, onion and hardy herbs for a flavoursome side to your main event – don’t forget to make extra so there’s plenty for the ultimate left-overs sandwich!
Serves 4 – 6
INGREDIENTS
50g Trewithen Dairy Salted Butter
1 Onion, finely chopped
50g Smoked Bacon Lardons / 4 rashers of smoked bacon, chopped
200g Saffron Buns
2 tbsp your favourite Christmas Chutney
3 tbsp Pine Nuts (optional)
6-8 Sage Leaves, chopped
2 sprigs Rosemary, leaves finely chopped
1 tbsp Worcestershire Sauce
2 tbsp Vegetable Oil
METHOD
- Preheat the oven to 190c.
- Melt the butter in a frying pan over a medium heat, add the onion and saute for five minutes until soft. Add the bacon lardons or rashers and cook until lightly browned. Transfer mixture into a mixing bowl.
- Pulse the saffron cakes in a food processor until it forms breadcrumbs.Tip the mixture into the mixing bowl and stir through the remaining ingredients until thoroughly combined.
- Grease a shallow dish and tip the stuffing mixture in, pressing it down slightly. Drizzle with a little olive oil, cover with foil and bake for approx 25 minutes. Remove the foil and return the oven for a final 10 minutes or until golden on top.
