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Prosciutto, pine nut & currant stuffing
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • 110g (3/4 cups) pine nuts
  • 60g (3 tbsp) butter, chopped
  • 60ml (1/4 cup) olive oil
  • 250g (12 thin slices) prosciutto, roughly chopped
  • 2 large brown onions, finely chopped
  • 250g (5 cups) fresh breadcrumbs, made from day-old bread
  • 100g (2/3 cup) currants
  • 82.50 ml fresh sage, finely chopped
  • Salt & ground black pepper, to taste
Instructions:
  • Toast pine nuts in a non-stick pan over medium-high heat for 10 minutes, stirring often until golden. Transfer to a large bowl.
  • Combine the butter and oil in a hot frying pan. Cook until the butter is melted. Lower the heat and toss in the prosciutto, onions, and garlic. Sauté for 12 minutes, or until the onions are tender. Take off the heat.
  • Combine breadcrumbs, currants, and sage with pine nuts, ensuring they are well mixed. Add the prosciutto mixture and season generously with salt and pepper. Mix thoroughly using a wooden spoon or clean hands until fully combined. Allow the mixture to sit for 30 minutes or until it cools.

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