Mushroom And Olive Stuffing

1. 1

   Coarsely chop the bacon; peel and chop the onions or shallots.

2. 2

   Place 1 tbsp oil in a deep oven proof frying pan or shallow flameproof casserole dish and cook the bacon on the floor of the roasting oven for 7 to 10 minutes until crisp. Remove with a slotted spoon.

3. 3

   Add 1 tbsp oil to the pan and cook the mushrooms on the boiling plate for 4 to 5 minutes.

4. 4

   Add the mushrooms to the bacon.

5. 5

   Heat a further 2 tbsp oil and add the onions.

6. 6

   Cook stimng on the simmering plate for 3 to 5 minutes add the rice and saffron and stir over the heat for a further minute.

7. 7

   Add a quarter of the boiling stock cover the pan and transfer to the simmering oven to allow the rice to absorb the stock.

8. 8

   Repeat with the remaining stock allowing the rice to swell after each addition.

9. 9

   Mix together all the ingredients and season well with salt and pepper cool.

10. 10

    Cook the stuffing in a small dish covered with foil in the simmering oven for about 1 hour then transfer to the roasting oven for 10 to 15 minutes.

* Per serving · 4 servings · Values may vary.