Fruit and brandy stuffing Recipe
Ingredients
Melted butter, to grease
65g (1/2 cup) slivered almonds
2 tablespoons olive oil
50g butter
6 green shallots, ends trimmed, thinly sliced
120g dried apricots, coarsely chopped
120g dried figs, coarsely chopped
60ml (1/4 cup) brandy
350g (5 cups) fresh breadcrumbs (made from day-old bread)
1 egg, lightly whisked
1/4 cup finely chopped fresh coriander
Salt & freshly ground black pepper
Fruit and brandy stuffing Recipe
Method
Step 1
Preheat oven to 180°C. Brush a 9 x 19cm (base measurement) loaf pan with melted butter to lightly grease. Cook almonds in a frying pan over medium-low heat, tossing frequently, for 3 minutes or until lightly toasted. Transfer to a large heatproof bowl.
Step 2
Heat oil and butter in a frying pan over medium heat. Add the shallot and cook, stirring, for 3-4 minutes or until soft. Add apricot, fig and brandy and cook, stirring, for 2-3 minutes or until fruit is plump. Add to almonds and set aside for 4 minutes to cool. Stir in the breadcrumbs, egg and coriander. Season with salt and pepper.
Step 3
Spoon stuffing into prepared pan, pressing firmly, and smooth the surface. Cover with foil. Bake in oven for 30 minutes. Remove foil and bake for a further 20-25 minutes or until top is light golden and crisp. Set aside in the pan for 5 minutes before turning onto a wire rack. Set aside for 30 minutes to cool. Cut into slices to serve.
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