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Curtis Stone's herb-parmesan stuffing

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Looking for a tasty festive side? This herb and parmesan stuffing is as easy as it is delicious. It will complete any Christmas menu.

  • Serves10
  • Cook time1 hour 30 minutes
  • Prep time15 minutes, + cooling time
Curtis Stone's herb-parmesan stuffing

Ingredients

  • 900g (3 loaves) Coles Bakery Stone Baked Ciabatta*, cut into 2cm cubes
  • 275g butter
  • 2 bunches spring onions, thinly sliced (about 3 cups)
  • 5 celery sticks, cut into small pieces (about 2 cups)
  • 1 cup chopped flat-leaf parsley
  • 1 1/2 tbs each chopped oregano, sage and thyme
  • 1 garlic clove, finely chopped
  • 3 extra-large Coles Australian Free Range Eggs, lightly whisked
  • 2 cups (500ml) salt-reduced chicken stock
  • 1 cup (80g) coarsely grated parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C (160°C fan-forced). Spread bread on 2 large rimmed baking trays. Bake for 20 mins or until dry. Set aside to cool.
  2. Step 2

    In a large heavy frying pan over medium heat, melt butter. Add spring onions, celery, parsley, oregano, sage, thyme and garlic and sauté for 6 mins or until celery is tender.
  3. Step 3

    Toss bread cubes and vegetable mixture in a very large bowl. Fold in eggs and stock. Mix in parmesan.
  4. Step 4

    Transfer stuffing to a greased 23cm x 33cm baking dish. Cover with greased foil. Bake for 30 mins. Uncover and bake for a further 30 mins or until golden and crisp.

Curtis Stone's herb-parmesan stuffing

Curtis Stone's herb-parmesan stuffing
  • Serves10
  • Cook time1 hour 30 minutes
  • Prep time15 minutes, + cooling time
Ingredients
  • 900g (3 loaves) Coles Bakery Stone Baked Ciabatta*, cut into 2cm cubes
  • 275g butter
  • 2 bunches spring onions, thinly sliced (about 3 cups)
  • 5 celery sticks, cut into small pieces (about 2 cups)
  • 1 cup chopped flat-leaf parsley
  • 1 1/2 tbs each chopped oregano, sage and thyme
  • 1 garlic clove, finely chopped
  • 3 extra-large Coles Australian Free Range Eggs, lightly whisked
  • 2 cups (500ml) salt-reduced chicken stock
  • 1 cup (80g) coarsely grated parmesan
    Description

    Looking for a tasty festive side? This herb and parmesan stuffing is as easy as it is delicious. It will complete any Christmas menu.

    Method
    1. Step 1

      Preheat oven to 180°C (160°C fan-forced). Spread bread on 2 large rimmed baking trays. Bake for 20 mins or until dry. Set aside to cool.
    2. Step 2

      In a large heavy frying pan over medium heat, melt butter. Add spring onions, celery, parsley, oregano, sage, thyme and garlic and sauté for 6 mins or until celery is tender.
    3. Step 3

      Toss bread cubes and vegetable mixture in a very large bowl. Fold in eggs and stock. Mix in parmesan.
    4. Step 4

      Transfer stuffing to a greased 23cm x 33cm baking dish. Cover with greased foil. Bake for 30 mins. Uncover and bake for a further 30 mins or until golden and crisp.