With Christmas fast approaching, celebrity chef Maggie Beer has revealed her ultimate recipe for the perfect stuffing.
The Australian cookbook author shared an Instagram video showing exactly how she makes the classic stuffing that’s great for roast chicken, turkey or even goose.
To make Maggie’s stuffing, you’ll need sourdough bread, bacon, onions, dried pears, macadamia nuts, lemon zest, fresh thyme, chervil and parsley.
‘Let me share with you a really beautiful stuffing using the base of sourdough breadcrumbs, wonderful dried pears, belly bacon, macadamias for crunch, and lots of fresh herbs,’ she said.
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Celebrity chef Maggie Beer (pictured) has revealed her ultimate recipe for the perfect stuffing
How to make Maggie Beer’s Christmas stuffing
2 cups sourdough bread, coarsely crumbed, crusts off
2 medium onions, diced (2 cloves garlic, optional
130g (6) dried pears, chopped, reconstituted in verjuice
Bunches of fresh herbs: lemon thyme, chervil and parsley
90g belly bacon, rind removed and chopped
1/2 cup macadamia nuts, roughly chopped
Zest of 1 lemon
3 tbsp extra virgin olive oil
Salt and pepper
Cook onions in extra virgin olive oil over a low heat until soft and golden (this will take some time). In another pan, cook the belly bacon until sizzling
In a large bowl, add bread crumbs, lemon zest, chopped pears, macadamias, bacon, onion, handfuls of herbs, salt and pepper
Mix well and set aside to cool. Once cooled, squeeze handful together and stuff your chook
‘I use my sourdough bread to make my bread crumbs, they’re nice and coarsely blitzed bread crumbs. I’ve taken the crust away and have two full cups.
‘I always use fruit of some kind. Today I’m using dried pears and they’re reconstituted in verjuice so they’re nice and soft. The core is not too hard and brittle.
‘You need lots of fresh herbs. For me, traditionally smoked belly bacon – it’s my first option because I’m after the sweet fat of a good smoked bacon. Also, you don’t want a rind on your bacon in the stuffing.’
The Australian cookbook author shared an Instagram video showing exactly how she makes the classic stuffing that’s great for roast chicken, turkey or even goose
Maggie started the recipe by pouring three tablespoons of extra virgin olive oil into a hot pan over heat, before adding the chopped onions.
‘I don’t ever use an egg to have my stuffing hold together but I’m quite generous with extra virgin olive oil. There has to be enough moisture from the hot onions and bacon for the breadcrumbs to be absorbed,’ she explained.
‘Once I start the onions, I’m then going to turn them down low because the longer and lower temperature you use, the sweeter the onion will be. You’ll see that lovely, golden but not burnt, moist onion.
‘But [the stuffing] will only work if all of these ingredients are hot to go into the two cups of sourdough breadcrumbs.’
Maggie pointed out home cooks can choose their own stuffing ingredients so you don’t necessarily need to use bacon, dried pears and macadamia.
Maggie started the recipe by pouring three tablespoons of extra virgin olive oil into a hot pan over heat, before adding the chopped onions. She said the longer and lower temperature you use to cook your onion, the sweeter the onion will be
Maggie combined the lemon zest with sourdough breadcrumbs, before adding six roughly chopped dried pears, macadamias, hot bacon straight from the pan, and the warm onion
‘You can use prunes, walnuts, kumquat, or marmalade. You can use so many things. The novelty of a stuffing is the good bread, onions perfectly cooked, lots of herbs and the rest is just adding icing to the cake,’ she explained.
Maggie combined the lemon zest with sourdough breadcrumbs, before adding six roughly chopped dried pears, macadamias, hot bacon straight from the pan, and the warm onion.
She stirred the ingredients together before adding the fresh herbs, salt and pepper.
‘You can never put too many herbs in a stuffing,’ she said.
To stuff the chicken, Maggie advised you need to wait for the stuffing to cool down.
‘It truly is a dish in itself,’ she added.