Fruity Christmas stuffing

Fruity Christmas stuffing

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Serves 8
Ditch shop-bought and make your own stuffing. This meat-free version is packed with cranberries, clementines, apple, almonds and figs, so it's a real treat for vegetarians

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal295
  • fat7g
  • saturates1g
  • carbs52g
  • sugars19g
  • fibre4g
  • protein7g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g dried cranberries
  • ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g blanched almond
  • 2 clementine, peel on, quartered
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 100g dried fig, roughly chopped
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 1 eating apple, grated
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • ¼ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ tsp allspice
  • 350g fresh breadcrumb
  • 1 tbsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • large knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Heat oven to 200C/180C fan/gas 6. Tip the cranberries into a bowl and cover with boiling water. Meanwhile, heat the oil in a frying pan and soften the onion. Tip into a large bowl and leave to cool. Add the almonds to the same pan and toast until golden brown. Leave to cool, then roughly chop. With their peel on, whizz the clementine quarters in a food processor until puréed. Drain the cranberries.

  2. Add the nuts, clementine purée, cranberries and the remaining ingredients, except the butter, to the onion, with plenty of seasoning. Stir everything together, then tip into a casserole dish. Dot with butter, cover with foil and roast in the oven for 30 mins. Uncover, then roast for a further 15 mins until crisp and golden.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

number37's picture

Really lovely and moist stuffing. Thought keeping the peel on the clementines would be too much but it wasn't at all. Was also delicious the next day fried in butter and added to turkey and cranberry baguettes :) (would have rated 5 stars but the rating tool seems broke on this page right now)

ChileGuajillo's picture

This year we chose an alternative stuffing as one of the family was gluten intolerant. We used Gluten free bread and lactose free marg and it was fantastic!! I can only imagine the original recipe would be even better! Worth a try! Even those who claimed they did not like stuffing, had seconds!

Carlyh86's picture

Very tasty, people told me it was the best stuffing they'd ever had.

Questions (3)

becky66's picture

how do I freeze this and then cook/reheat

becky66's picture

How can I freeze this and then cook/reheat?

goodfoodteam's picture

Hi Becky, 

Freeze this after assembling, before cooking. Defrost at room tempterature, then dot with the butter and cook as directed in the recipe. 

Have a lovely Christmas. 

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…