Coarsely chop the bacon; peel and chop the onions or shallots.
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.
Add 1 tbsp oil to the pan and cook the mushrooms on the boiling
plate for 4 to 5 minutes.
Add the mushrooms to the bacon.
Heat a further 2 tbsp oil and add the onions.
Cook on the simmering plate for 3 to 5 minutes add the rice and
saffron and stir over the heat for a further minute.
Add a quarter of the boiling stock cover the pan and transfer to
the simmering oven to allow the rice to absorb the stock.
Repeat with the remaining stock allowing the rice to swell after
each addition.
Mix together all the ingredients and season well with salt and
pepper cool.
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.
Bacon mushrooms and juicy olives make perfect partners in this
Christmas stuffing mixture.
Serves 8
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