Ingredients
- coconut oil, butter or ghee for greasing.
- 500 g pancetta, diced (you can use 500g of gourmet sausage if you like).
- 2 stalks celery, chopped.
- 1 onion, chopped.
- 1 tablespoon butter.
- 1 loaf bread (any kind), thick sliced, and cut into 2 cm cubes, toasted in a 150 degree oven for 10 minutes.
- 1 cup parsley, chopped.
- grated zest of one lemon.
- 3 medium eggs, lightly beaten.
- 1/2 cup milk.
- 3 cups chicken stock.
- salt and pepper.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4
and grease 2 x muffin trays.
2. Sauté the pancetta in a pan over medium-high heat until slightly browned and crispy. Transfer to paper towels to drain.
3. Using the same pan (and pancetta fat) sauté the celery and onion with the butter until they caramelise. Stir in the pancetta, bread cubes, parsley and lemon zest. Lightly beat the eggs with the milk, and pour over the top.
4. Add the chicken stock a little at a time and mix gently. Keep adding stock until everything is definitely moist (but not soggy). Spoon the mixture into a greased muffin tin and add to the oven and bake for about 45 minutes.
Needing to find something for thanksgiving? Look no further, these Thanksgiving Stuffins are delicious and filled with goodness.
Ingredients
- coconut oil, butter or ghee for greasing.
- 500 g pancetta, diced (you can use 500g of gourmet sausage if you like).
- 2 stalks celery, chopped.
- 1 onion, chopped.
- 1 tablespoon butter.
- 1 loaf bread (any kind), thick sliced, and cut into 2 cm cubes, toasted in a 150 degree oven for 10 minutes.
- 1 cup parsley, chopped.
- grated zest of one lemon.
- 3 medium eggs, lightly beaten.
- 1/2 cup milk.
- 3 cups chicken stock.
- salt and pepper.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4
and grease 2 x muffin trays.
2. Sauté the pancetta in a pan over medium-high heat until slightly browned and crispy. Transfer to paper towels to drain.
3. Using the same pan (and pancetta fat) sauté the celery and onion with the butter until they caramelise. Stir in the pancetta, bread cubes, parsley and lemon zest. Lightly beat the eggs with the milk, and pour over the top.
4. Add the chicken stock a little at a time and mix gently. Keep adding stock until everything is definitely moist (but not soggy). Spoon the mixture into a greased muffin tin and add to the oven and bake for about 45 minutes.