Digital Advent Calendar – Day 24 – The Gift of Sharing from Elia Caterers

Prune, Bacon and Brandy Stuffing

This prune and bacon stuffing recipe is laced with brandy for a pleasantly decadent kick. A great side for a Christmas feast or Sunday roast.

Ingredients 

• 150g of pitted prunes, diced
• 50ml of brandy

• 100g of steaky bacon, diced, plus 8 rashers to wrap the stuffing
• 1 onion, finely diced
• 6 Maltese sausages, skin removed
• 1 orange, zest
•  8 sage leaves, finely chopped
• 1 sprig of rosemary, leaves finely chopped
• 1 sprig of thyme
• 1/2 tsp white pepper

Instructions 

1. Preheat the oven to 190°C.

2. Mix the prunes and brandy in a bowl and set aside to soak.
3. Set a dry frying pan over a medium heat and fry the bacon for a few minutes, until the fat is rendered and the bacon just starts to colour. Add the onion and cook until softened but not coloured, adding a splash of oil if necessary. Set aside and allow to cool.
4. Add the brandy and prunes, the bacon and onions and the remaining ingredients (except for the rashers of bacon) to a bowl and mix until well combined. Fry a small portion of the mixture and taste to check the seasoning.
5. Roll the stuffing into balls and wrap in rashers of bacon. Place on a baking tray and bake for 30 minutes, or until cooked through.