INGREDIENTS
| 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 |
METHOD
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
