Fruity Christmas stuffing

Fruity Christmas stuffing

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(2 ratings)

Prep: 20 mins Cook: 50 mins


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
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  • 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



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

  • 50g blanched almond
  • 2 clementines, peel on, quartered



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

  • 100g dried fig, roughly chopped



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

  • 1 eating apple, grated



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

  • ¼ tsp cinnamon



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

  • large knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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.

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Comments, questions and tips

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27th Dec, 2016
Made this for Christmas Day as we had a vegitarian eating with us, it was delicious, even cold the next day
20th Dec, 2015
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)
6th Jan, 2014
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!
2nd Jan, 2014
Very tasty, people told me it was the best stuffing they'd ever had.
6th Dec, 2013
how do I freeze this and then cook/reheat
6th Dec, 2013
How can I freeze this and then cook/reheat?
goodfoodteam's picture
18th Dec, 2013
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. 
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