Carla’s Christmas Stuffing

Loaf brioche – roughly torn
Cup of prunes (soaked overnight in Drambuie, coarsley chopped)
1/2 bunch lemon thyme
250gm rendered speck lardons
5 cloves crushed garlic
200g butter
Large brown onion – finely chopper
Small thumb of fresh ginger – chopped
Cracked black pepper


1. Sweat the onion, garlic and ginger off in the butter

2. Render down speck lardons

3. Remove from heat and combine ingredients

For a wet stuffing:
4. Combine all ingredients and stuff poultry before roasting

For a dry stuffing:
4. Stir to combine all ingredients, keeping as fluffy and aerated as possible

5. Lay combined ingredients on large tray and bake until bread is light golden brown

6.Remove from oven and allow to cool, then stuff poultry and roast