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Saffron Bun Christmas Stuffing
January 26, 2024
This Cornish twist on a classic stuffing is bound to steal the show this Christmas. Plump dried fruit and the golden glow of saffron makes Cornwall’s famous treat, the saffron bun, a terrific alternative to bread for a very special festive stuffing. Combine with salty bacon, onion and hardy herbs for a flavoursome side to your main event – don’t forget to make extra so there’s plenty for the ultimate left-overs sandwich!
Saffron Bun Christmas Stuffing
Method
Step 1
Preheat the oven to 190c.
Step 2
Melt the butter in a frying pan over a medium heat, add the onion and saute for five minutes until soft. Add the bacon lardons or rashers and cook until lightly browned. Transfer mixture into a mixing bowl.
Step 3
Pulse the saffron cakes in a food processor until it forms breadcrumbs. Tip the mixture into the mixing bowl and stir through the remaining ingredients until thoroughly combined.
Step 4
Grease a shallow dish and tip the stuffing mixture in, pressing it down slightly. Drizzle with a little olive oil, cover with foil and bake for approx 25 minutes. Remove the foil and return the oven for a final 10 minutes or until golden on top.
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Ingredients
50g Trewithen Dairy Salted Butter
1 Onion, finely chopped
50g Smoked Bacon Lardons / 4 rashers of smoked bacon, chopped
200g Saffron Buns
2 tbsp your favourite Christmas Chutney
3 tbsp Pine Nuts (optional)
6-8 Sage Leaves, chopped
2 sprigs Rosemary, leaves finely chopped
1 tbsp Worcestershire Sauce
2 tbsp Vegetable Oil
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