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Coles

Crunchy, golden and salty, this Pancetta-fig stuffing is the ultimate side for Christmas entertaining. It's easy to make and just as easy to eat!

  • Serves10
  • Cook time55 minutes
  • Prep time20 minutes, + 10 mins standing time
Pancetta-fig stuffing

Ingredients

  • 900g Coles Bakery Stone Baked by Laurent White Sourdough Vienna, torn
  • 3 tbs extra virgin olive oil, divided
  • 3 tbs chopped sage, divided
  • 400g-piece pancetta, cut into 1cm cubes
  • 200g butter
  • 4 large shallots, finely chopped
  • 6 garlic cloves, finely chopped
  • 300g dried figs, cut into small cubes
  • ⅓ cup chopped flat-leaf parsley
  • 2 cups (500ml) salt-reduced chicken stock
  • 4 extra-large Coles Australian Free Range Eggs

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). In a food processor, working in batches, process bread to coarse breadcrumbs. Divide among 2 large rimmed baking trays. Toss each tray of breadcrumbs with 1 tbs oil, 2 tsp sage and ¼ tsp salt. Bake for 10 mins or until lightly toasted.
  2. Step 2

    Meanwhile, heat 1 tbs oil in a medium heavy saucepan over medium-high heat. Add pancetta. Cook, stirring frequently, for 6-8 mins or until crisp. Using a slotted spoon, remove pancetta. Add butter to pan. Melt over medium-low heat. Add shallots and garlic and cook for 8 mins or until shallots are tender. Add figs and remaining 2 tbs sage and cook, stirring frequently, for 3 mins.
  3. Step 3

    In a large bowl, place toasted breadcrumbs, fig mixture, pancetta, parsley and ¼ tsp pepper. Toss to combine. In a medium bowl, whisk stock and eggs. Fold stock mixture into breadcrumb mixture.
  4. Step 4

    Transfer stuffing to a greased 23cm x 33cm baking dish. Bake for 35 mins or until stuffing is heated through and golden and crisp on top. Set aside for 10 mins before serving.

    Pancetta-fig stuffing

    Pancetta-fig stuffing
    • Serves10
    • Cook time55 minutes
    • Prep time20 minutes, + 10 mins standing time
    Ingredients
    • 900g Coles Bakery Stone Baked by Laurent White Sourdough Vienna, torn
    • 3 tbs extra virgin olive oil, divided
    • 3 tbs chopped sage, divided
    • 400g-piece pancetta, cut into 1cm cubes
    • 200g butter
    • 4 large shallots, finely chopped
    • 6 garlic cloves, finely chopped
    • 300g dried figs, cut into small cubes
    • ⅓ cup chopped flat-leaf parsley
    • 2 cups (500ml) salt-reduced chicken stock
    • 4 extra-large Coles Australian Free Range Eggs
      Description

      Crunchy, golden and salty, this Pancetta-fig stuffing is the ultimate side for Christmas entertaining. It's easy to make and just as easy to eat!

      Method
      1. Step 1

        Preheat oven to 180°C (160°C fan-forced). In a food processor, working in batches, process bread to coarse breadcrumbs. Divide among 2 large rimmed baking trays. Toss each tray of breadcrumbs with 1 tbs oil, 2 tsp sage and ¼ tsp salt. Bake for 10 mins or until lightly toasted.
      2. Step 2

        Meanwhile, heat 1 tbs oil in a medium heavy saucepan over medium-high heat. Add pancetta. Cook, stirring frequently, for 6-8 mins or until crisp. Using a slotted spoon, remove pancetta. Add butter to pan. Melt over medium-low heat. Add shallots and garlic and cook for 8 mins or until shallots are tender. Add figs and remaining 2 tbs sage and cook, stirring frequently, for 3 mins.
      3. Step 3

        In a large bowl, place toasted breadcrumbs, fig mixture, pancetta, parsley and ¼ tsp pepper. Toss to combine. In a medium bowl, whisk stock and eggs. Fold stock mixture into breadcrumb mixture.
      4. Step 4

        Transfer stuffing to a greased 23cm x 33cm baking dish. Bake for 35 mins or until stuffing is heated through and golden and crisp on top. Set aside for 10 mins before serving.