To avoid the fighting over who gets the stuffing from this year’s roast chicken/turkey/duck or pork why not make a whole tray of it so then there is plenty to go around.
This Bacon and Onion Tray Bake is so full of flavour you will want to eat it on it’s on smothered in gravy. I am using my favourite D’Orsogna Streaky Bacon to add a punch of flavour along with vegetables and a jar of onion relish which is a delicious sweet savoury addition to the stuffing.
I have pulled apart a cobb loaf, a day old cobb loaf works well in this dish as it soaks up all the flavour and moisture of everything that is added to it.
1 Packet D’Orsogna Streaky Bacon (200gm), diced
1 Cobb Loaf, broken into small pieces
1 Red Onion, diced
6 Button Mushrooms, diced
1 Carrot, diced
2 Stalks Celery, diced
2 Tbs Minced Garlic
3/4 Cup Chicken Stock
1 Jar of Onion Relish (200gm)
1 Tbs Mixed Italian Herbs
1/2 Cup Parmesan Cheese, grated
LET’S PUT IT ALL TOGETHER
- Place the bacon, onion, mushrooms, celery, carrot and garlic into a large frypan over a high heat. Cook stirring regularly until the bacon gets some colour and the vegetables begin to soften. Remove from the heat.
- Place the broken bread pieces into a large bowl. Spoon in the cooked bacon and vegetable mix and toss to combine.
- In a jug mix together the chicken stock, onion relish and Italian Herbs. Pour over the bread and bacon and vegetable mix. Mix to coat everything really well.
- Spoon into an over safe baking dish. Place into a 170 degree Celsius oven to bake for 20 minutes. Remove from the oven and get everything in the pan a little mix up so the bottom ingredients come to the top and so on. Sprinkle on the Parmesan cheese and return to the oven for another 10 minutes.
- Remove from the oven and serve.
Store leftovers in the fridge in an airtight container for up to 3 days.