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Bread stuffing
One of the most delicious things my mum makes for different gatherings and feast is her famous bread stuffing. The whole family absolutely loves it and well, can't get enough of it. We love stuffed meat roulades with bread stuffing or just a bread stuffing on its own, so it was about time to make our own recipe. We had some old bread leftovers and the rest was pure improvising. It's so delicious, especially if you add a bit of mushrooms, prunes, cognac and pancetta. You can freeze the dough if you make too much of it.

Baked bread stuffing in a bowl held in hands

Baked bread stuffing in a bowl held in hands

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    4
  • preparation:
    20
    minutes
  • bake:
    35
    minutes

METHOD

  • stale bread

    Place bread cubes in a bowl. Add chopped dried mushrooms, a pinch of salt and pour lukewarm milk over the mixture. Combine well and set aside.

  • combine all together

    Dice the onion and pancetta. Set a saucepan over medium-high heat. Add diced pancetta and onion and cook until golden - brown. Slice prunes on thin slices. Add to the saucepan. When it all smells amazing and has a lovely color, add cognac and remove from the heat. Stir well. Add the herbs, chopped thyme, chives and sage. Add the mix to the bowl with bread. Leave for it to cool down a bit.

  • Separate the egg yolk and egg white. Add the egg yolk to a cooled bread mixture and stir well. Whisk the egg white, until you get a soft peak. Fold the egg white gently into the bread mixture. Season to taste with salt and pepper. At this point you can bake your bread stuffing or use it to stuff meat roulade.

  • Bake

    Preheat the oven to 175 °C / 350 °F. Place the bread stuffing into a small baking dish. Make a water bath. Carefully pour boiling water into the pan. Make sure to avoid spilling water. Fill the water until it's half of the height of your baking dish. Bake for 35 - 40 minutes in a water bath.

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