|125 ml ml||Olive Oil Olive Oil|
|100 g g||Pecan Nuts Pecan Nuts|
|2 pieces piece||Leek Leek|
|leaves, finely chopped|
|0,5 bunch bunch||Thyme Thyme|
|500 g g||Wholemeal Loaf Wholemeal Loaf|
|100 g g||Dried Cranberries Dried Cranberries|
|1 bunch bunch||Parsley Parsley|
|Sea Salt Sea Salt|
|Black Pepper Black Pepper|
Caramelised Leek, Sage and Pecan Stuffing
Cooks notes: adding salt to the leek at the start of cooking helps to break it down. Be patient at this stage as taking time to caramelise the leek makes it so much more flavoursome.
Equipment: ovenproof baking dish
Preheat oven to 180°C/350°f/gas mark 4.
Pulse the sourdough in food processor to into small chunks and tip into a large bowl.
Heat 1 tablespoon of oil in a sauté pan over a low to medium heat, add the pecans and toss to toast in the oil for a minute, add to the sourdough. Add the leek to the pan along with the sage and thyme and another 2 tablespoons of oil and generously season with salt. Sauté for 14-20 minutes until caramelised with a little colour. Tip into the bowl with the breadcrumbs along with the cranberries, remaining olive oil and parsley. Season and spread into a medium sized ovenproof dish.
Bake for 30 minutes, nuzzling around halfway through to bring the untoasted under bits to the surface. Baked until golden.