On its own or in a turkey, this stuffing will add flavour and colour to your festive meal.
Serves 10–12
1 hour 10 minutes
Ingredients
- 2 chorizo, cut into 3–4cm pieces
- 1 capsicum, thickly sliced
- 2 red onions, sliced into 1cm rounds
- ½ loaf sourdough, torn into 3cm pieces
- 4 garlic cloves, crushed
- 180ml (¾ cup) olive oil
- 2 eggs
- 500ml chicken stock
- 1 bunch coriander, chopped
- 1½ cups parsley leaves, chopped
- 60ml (¼ cup) red wine vinegar
- Burnt lemon halves, to serve
- Roast turkey, to serve
Method
1
Preheat the oven to 180°C (160°C fanforced). Line a 20cm x 30cm roasting tray with baking paper.
2
Add the chorizo, capsicum, onion, bread, half the crushed garlic, and ¼ cup of olive oil to a large mixing bowl and season with a pinch of salt and cracked black pepper, tossing to combine. Add to the lined tray, making sure that most of the bread is at the bottom. Whisk the eggs with the stock, and pour over.
3
Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes or until the tops are golden and the capsicum starts to char.
4
Meanwhile, add the coriander, parsley, red wine vinegar, the remaining crushed garlic and the remaining ½ cup of olive oil to the bowl of a food processor or blender with 2 tablespoons of water. Season well and blend until finely chopped.
5
Remove the stuffing from the oven and let it set for 5 minutes. Serve warm with the dressing, turkey and lemon on the side.
