Christmas Special: Stuffing Two Ways

This Christmas, give Christmas stuffing a starring role as a dish that stands on its own. What’s even better is repurposing the leftovers the next day in a delish Boxing Day toastie — yum! Stuffing redefined might be the start of a holiday tradition everyone asks for again and again.

A Very Stuffed Christmas

What’s a turkey without the stuffing, hey? Mixing sweet cranberries, savoury white pudding and fragrant rosemary always takes me back to Christmas mornings on the farm. This dish is messy, joyful and full of flavour.

Serves 4-6

• 3 tbsp FLORA Block Salted
• 2 brown onions, chopped
• 1 tbsp Gourmet Garden Garlic
• Cold Blended Paste
• 200g Pacdon Park White Pudding, chopped into ½ cm cubes
• 8 slices white sourdough bread, torn into chunks
• 500g Inghamʼs Turkey Mince
• 2 tbsp Gourmet Garden Lightly Dried Oregano
• ½ cup dried cranberries
• 3 sprigs fresh rosemary, finely chopped
• 1 tsp salt
• 1 tsp pepper
• 45g Peckish Fancies Aged Cheddar & Chives
• Rice Crackers, crushed up roughly (just use your hands, approx. ½ packet)
• Rosemary sprigs, to garnish

1. Preheat the Falcon Classic FX Induction range cooker to 180°C.
2. In a large GreenPan Padova frying pan, melt 1 tbsp of the FLORA Block Salted. Add the onions and sweat for approx. 5 mins. Stir in the Gourmet Garden Garlic Cold Blended Paste and cook for another 3 mins.
3. Combine the remaining FLORA Block Salted, Pacdon Park White Pudding, sourdough bread, Ingham’s Turkey Mince, Gourmet Garden Lightly Dried Oregano, cranberries, rosemary, salt and pepper. Mix all the ingredients together with your hands, squishing everything until well combined.
4. Line a GreenPan Reserve cookie sheet with GLAD Bake & Cooking® Paper.
5. Roll approx. 2 tbsp of the mixture into a ball and place on the sheet. Repeat with the remaining mixture.
6. Sprinkle the Peckish crackers on top of the balls to create a bit of a crust.
7. Bake for approx. 20 mins or until the stuffing balls are golden and slightly crisp on the outside.
8. Arrange the stuffing balls on a plate, garnish with rosemary sprigs and serve.

The Merry Toastie

There’s nothing that goes to waste in my house, and this merry toastie was always a highlight of Boxing Day in the Dean household. I looked forward to it nearly as much as the Chrissy turkey! It has all the goodness of everything you love about Christmas, wrapped up in the comfort of a warm, gooey toastie.

Serves 1

• 4 turkey stuffing balls
• 2 slices of bread (light sourdough preferred)
• 50g Pacdon Park White Pudding, cut into slices
• 75g brie or other soft cheese (something that will go deliciously gooey!)
• Chilli Jam (see page 19)
• 1 tbsp FLORA Block Salted

1. Preheat the GreenPan Elite Multi Grill to about ¾ of maximum heat and line with GLAD Bake & Cooking® Paper (great hack, makes cleaning up a breeze).
2. Flatten the turkey stuffing balls slightly and place them on one slice of bread.
3. Add slices of Pacdon Park White Pudding on top of the stuffing.
4. Top with a generous blob of brie and Chilli Jam.
5. Place the second slice of bread on top.
6. Butter the outside of one side of the toastie with FLORA Block Salted and place this side down on the GreenPan Elite Multi Grill.
7. Carefully spread the remaining FLORA Block Salted butter on top of the toastie.
8. Grill for 2–3 mins on each side or until the bread is golden and the cheese is melted.
9. Slice and enjoy while it’s hot.

Tune in on the 13th of December at 2:30 pm on Channel 9! Or catch up on 9NOW!