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From Our Kitchen Turkey, Cranberry & Pancetta Stuffing Cups
The fun is over, the guests have left and there's a fridge full of leftovers! Chef Kim Brennan shares a special recipe from his family.
“I love this recipe for sentimental reasons my dad used to make these for us; they are super delicious and best-served cold I think with extra cranberry jelly on side.”
Chef Kim Brennan
Ingredients
12 slices round pancetta
300g fresh breadcrumbs
150g shredded cooked turkey meat
130g dried cranberry
3 eggs
120g unsalted butter
6ea torn sage leaves
2 cloves garlic crushed
Salt and cracked pepper
To Serve
Cold with Cranberry Jelly
Method
Pre heat oven to 180degrees.
Line a greased muffin tins with sliced pancetta.
In a mixing bowl combine all other ingredients and mix well.
Spoon into the muffin tins and bake until golden approx. 15-20mins.
Store in Large Styleware Nesting Bowl in your favourite colourway,
serve cold with cranberry jelly to the side.
Suggested Drink Pairing by The Wine Merchant: Gamay! Lyons Will Gamay from Macedon Ranges in Victoria. It has a great balance of fruit and minerality – lovely structure.
For something fizzy I would go for a Kir Royale – 15ml of Cassis (blackcurrant liqueur – we use Marionette) with any bubbles you choose. Enjoy!
