Pancetta and Leek Stuffing
1 Large Egg
1/2 tsp Baking Powder
40g Pine Nuts
200g Pancetta (smoked or unsmoked)
1 tsp Dried Thyme
After making the 90 second bread, slice and toast it, allow it to cool and then blitz in a food processor or grate to make breadcrumbs.
Heat the oil in a frying pan and add the Pancetta. Cook for 2 - 3 minutes to golden
Add the Leek and Celery, Cook these over a medium / low heat for 3 - 5 minutes to allow to soften but not brown.
Remove from heat and allow to cool for a few minutes.
In a large mixing bowl add the Breadcrumbs, Pine nuts and Thyme. Combine and then add the cooked mix.
Add the remaining egg and fully combine.
Either transfer the mix into a small lined loaf tin or allow to fully cool and stuff the Turkey with the mix.
If baking as a loaf, bake at 180°C for 30 minutes or until golden.
Nutrition per serving
Calories 132, Carbs (net) 1.2 grams, Fat 11 grams, Protein 6.4 grams