You’ll Need
For the Garlic Bread
1 large artisan loaf or bloomer
80g butter, softened, 4 garlic cloves, crushed
2 tbsp chopped fresh parsley
1 tsp dried sage
½ tsp onion powder
300g cooked roast turkey, shredded
120g prepared sage & onion stuffing, crumbled
6 rashers smoked streaky bacon, cooked and chopped
180g mature Cheddar, grated
120g mozzarella, grated
3 tbsp whole cranberry sauce
30g grated Parmesan
To Finish
Fresh thyme leaves
Cracked black pepper
Optional but Dangerous
Hot honey drizzle
Crispy fried onions
Jalapeño slices
Ranch dressing
Hot turkey gravy for dipping
Method
Preheat your air fryer to 180°C.
In a bowl, mix together the softened butter, garlic, parsley, dried sage and onion powder.
Slice the loaf in a criss-cross pattern, cutting almost to the bottom but leaving the loaf intact.
Spread the garlic butter deep into every cut.
Push the shredded turkey evenly into the gaps.
Add the crumbled stuffing and chopped bacon throughout the loaf.
Tuck small spoonfuls of cranberry sauce into different sections.
Fill every gap with the mature Cheddar and mozzarella.
Sprinkle the Parmesan over the top.
Wrap the loaf loosely in foil and place it into the air fryer.
Air fry for 12 minutes.
Carefully open the foil and continue cooking for 5–7 minutes, until the cheese is bubbling, lightly browned and the edges of the bread are beautifully crisp.
Finish with fresh thyme and cracked black pepper.
Serve immediately while the cheese is still gloriously stretchy.