Ingredients
Cooking oil spray, to grease
4 beef sausages, casings removed
50g butter, melted
2 free-range eggs
½ cup flat-leaf parsley leaves, roughly chopped, plus extra to serve
2 green shallots, thinly sliced
2 cloves garlic, finely grated
5 cups panettone, torn into bite-size pieces or fruit bread
½ cup pecans, roughly chopped
¼ cup dried cranberries
50g parmesan, finely grated
Sea-salt flakes and freshly ground black pepper, to season
125g thinly sliced pancetta, roughly torn
Method
-
Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Grease base and sides of a 21cm (base measurement), 10cm deep, 5cm-wide centre, removable base ring tin with cooking oil. Line base and sides, including centre, with baking paper.
-
Heat a large non-stick frying pan over medium heat. Break sausage filling into bite-size pieces and add to pan. Cook, stirring, for 8 minutes or until cooked through. Drain on paper towel.
-
Use a fork to mix butter, eggs, parsley, shallots and garlic in a large bowl. Add panettone, pecans, cranberries and parmesan and toss to coat using your hands to avoid squashing the panettone. Season, then add cooked sausage and gently toss again.
-
Spoon stuffing mixture into prepared tin, without pushing it down too firmly. Bake for 25 minutes. Arrange pancetta on top, slightly pushing it into stuffing mixture. Bake for a further 15 minutes, uncovered, or until pancetta is golden brown. Serve scattered with extra parsley.