½ cup (about 6)thinly sliced golden shallots6cloves of garlic, finely chopped2 tbspfinely diced jamón or smoked pancetta 2 tbspolive oil 100 mlextra-virgin olive oil350 gmday-old sourdough bread, broken into small pieces2 tbsproasted pistachio kernels, coarsely chopped1 tspfennel seeds, finely ground1lemon, finely grated rind only125 ml (½ cup)chicken stock To drizzle:pan juices from roast goose or other roast
Combine shallot, garlic, jamón and olive oil in a frying pan and cook, without colouring, over low heat for 5 minutes or until translucent.
Preheat oven to 180C. Combine bread and extra-virgin olive oil in a roasting pan and toss to combine, then roast for 20 minutes or until light golden. Add pistachio, fennel and lemon rind, season to taste with sea salt and freshly ground black pepper and combine.
Meanwhile, bring stock to a simmer over medium heat, pour over stuffing, cover and stand, stirring occasionally, for 10 minutes or until soft. If stuffing seems dry, add a splash of pan juices. Serve with roast goose and glazed Dutch carrots.