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Fruity Christmas stuffing

Fruity Christmas stuffing

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A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal295
fat7g
saturates1g
carbs52g
sugars19g
fibre4g
protein7g
salt0.9g
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Ingredients

  • 100g dried cranberries
  • ½ tbsp olive oil
  • 1 onion , thinly sliced
  • 50g blanched almond
  • 2 clementines , peel on, quartered
  • 100g dried fig , roughly chopped
  • 1 eating apple , grated
  • ¼ tsp cinnamon
  • ½ tsp allspice
  • 350g fresh breadcrumb
  • 1 tbsp chopped rosemary
  • large knob of butter

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2013

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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