Mushroom And Olive Stuffing

Directions

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.