Chestnut and Mushroom Stuffing Loaf

Instructions

• 1Melt the butter in a large frying pan over medium heat. Add the onion, garlic, celery, carrot and ¼ teaspoon salt. Cook, stirring occasionally for 10 minutes, or until soft.
• 2Add the mushrooms and ¼ teaspoon salt and cook, stirring occasionally for 5 minutes.
• 3Reduce the heat to medium-low, add the lentils, bread and remaining ½ teaspoon salt and stir to combine. Add the stock and allow to simmer for 15 minutes, or until the stock is completely absorbed, stirring occasionally. Transfer the mixture to a large heatproof bowl.
• 4Spray a 9-inch x 5-inch loaf pan with cooking spray. Take a rectangular piece of parchment and square off the corners to fit the pan. Press into the pan to line the base and sides.
• 5Insert the wire rack into position 5. Set the oven to Bake, Convection, 355°F, for 1 hour, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 6Add the apricots, chestnuts and nutmeg to the mushroom mixture and stir to combine. Then add the herbs, lemon zest, juice and pepper and stir. Taste and adjust the seasoning, if needed.
• 7Add the eggs and stir to combine.
• 8Transfer the mixture to the prepared loaf pan, trim the parchment paper and place in the roasting pan.
• 9Once preheated, place the pan in the oven and cook for 1 hour. When the Rotate Remind signals, rotate the pan and continue cooking.
• 10The stuffing is ready when a sharp knife or skewer inserted into the center comes out clean. If not, cook it a little longer.
• 11Allow the loaf to cool in the pan for about 10 minutes.
• 12Carefully turn the loaf out onto a serving board or plate. Remove the parchment paper and use a serrated knife to slice. Serve warm or at room temperature.