sourdough stuffing Sourdough stuffing that'll steal the show

Nothing screams “holiday season” quite like the smell of roasting pork and freshly baked bread wafting through the house. And nothing is more fitting for this festive time of year than a delicious stuffing recipe that is sure to steal the show. Here are two spectacular stuffing recipes that are bound to impress your guests, starring the mouth-watering combination of savory pork and tangy sourdough bread.

Porchetta Recipe with ‘Nduja Stuffing

Get ready to impress your guests with this spectacular Porchetta recipe with ‘Nduja stuffing. With its crispy golden crust and succulent pork filling, it’s a winner for any special occasion. Here’s what you’ll need:

Ingredients:

• 1 boned and rolled pork belly, skin-on (about 1.5 to 2kg)
• 1 tablespoon fennel seeds
• 1 tablespoon red pepper flakes
• 4 garlic cloves, grated
• 5 sprigs rosemary, leaves picked and finely chopped
• 100g ‘nduja (spicy spreadable salami)
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 teaspoons salt

Instructions:

1. Preheat your oven to 220°C. Lay the pork belly, skin-side down, and butterfly it. Then, score the meat on the inside in a crisscross pattern.
2. In a bowl, mix together the fennel seeds, red pepper flakes, garlic, rosemary, ‘nduja, Dijon mustard, honey, and salt.
3. Spoon the ‘nduja mixture onto the meat and spread it out. Roll up the pork belly tightly and secure it with cooking twine.
4. Place the pork belly on a roasting tray, skin-side up, and rub the skin with salt. Roast for 30 minutes, then reduce the oven temperature to 170°C and roast for another 2 to 2½ hours.
5. Remove the pork from the oven and let it rest for 15 minutes before carving. Serve with your favorite side dishes and enjoy!

Sourdough Stuffing That’ll Steal The Show

If you’re looking for a stuffing recipe that’s easy to prepare and a sure-fire crowd-pleaser, then look no further than this sourdough stuffing recipe. Here’s what you’ll need:

Ingredients:

• 1 large onion, diced
• 2 celery stalks, diced
• 2 cups sourdough bread, cubed
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1/2 cup chicken stock or vegetable broth

Instructions:

1. Preheat your oven to 175°C. In a large skillet, cook the onion and celery in butter and olive oil until they are tender (about 5 minutes).
2. Add the sourdough bread to the skillet along with the salt, pepper, thyme, and rosemary. Stir well to combine.
3. Pour the chicken stock over the bread mixture and stir until it is evenly moistened.
4. Transfer the mixture to a baking dish and bake for 20 to 25 minutes, until the top is golden brown and crispy.
5. Remove from the oven and let it cool for 5 to 10 minutes before serving.

These recipes are sure to be a hit at your next dinner party. So, gather your friends and family, light some candles, and savor the flavors of the holiday season!

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