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
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.