Beston’s Prosciutto and Veggie Stuffing Recipe
Beston’s Prosciutto and Veggie Stuffing Recipe
If you love stuffing, Beston’s Proscuitto and Veggie Stuffing ticks all the boxes! Market farm fresh vegetables, crisp proscuitto, chicken stock and hunks of bread baked in the oven until crisp. You can even m,ake it ahead and freeze and re-heat when needed.
Ingredients
100g Princi Small Goods Prosciutto, chopped
2 tbsp Pendleton Extra Virgin Olive oil
1 Beston market farm fresh onion, diced
2 Beston market farm fresh carrots, diced
2 Beston market farm fresh stalks of celery, diced
4 Beston market farm fresh cloves of garlic, crushed
1 tbsp Beston market farm fresh rosemary, chopped
2 tbsp Beston market farm fresh parsley, finely chopped
1 tbsp Beston market farm fresh thyme leaves, removed from stems
1 cup chicken stock
5 cups day-old Beston wholemeal bread, cut into cubes
sea salt & cracked black pepper
Method
Pre-heat oven to 180C/160C fan-forced.
Cook the pancetta in a large frypan until crisp. Remove and set aside.
Add the olive oil to the pan and add the onion, carrots, celery and garlic and cook until vegetables are softened and golden.
Add the parsley, rosemary, thyme, chicken stock, bread and pancetta to the pan. Season with sea salt and cracked black pepper and toss to combine.
Bake in the oven for 25 to 30 minutes or until lightly browned.
Ingredients
- 100g Princi Small Goods Prosciutto, chopped
- 2 tbsp Pendleton Extra Virgin Olive oil
- 1 Beston market farm fresh onion, diced
- 2 Beston market farm fresh carrots, diced
- 2 Beston market farm fresh stalks of celery, diced
- 4 Beston market farm fresh cloves of garlic, crushed
- 1 tbsp Beston market farm fresh rosemary, chopped
- 2 tbsp Beston market farm fresh parsley, finely chopped
- 1 tbsp Beston market farm fresh thyme leaves, removed from stems
- 1 cup chicken stock
- 5 cups day-old Beston wholemeal bread, cut into cubes
- sea salt & cracked black pepper
Instructions
- Pre-heat oven to 180C/160C fan-forced.
- Cook the pancetta in a large frypan until crisp. Remove and set aside.
- Add the olive oil to the pan and add the onion, carrots, celery and garlic and cook until vegetables are softened and golden.
- Add the parsley, rosemary, thyme, chicken stock, bread and pancetta to the pan. Season with sea salt and cracked black pepper and toss to combine.
- Bake in the oven for 25 to 30 minutes or until lightly browned.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
