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Stuffed with Stuffing

11 Dec 2019

Let’s face it... there’s little more delicious on the Christmas dinner plate than a really good stuffing! Who doesn’t like to cook far too much and eat it in sandwiches on boxing day? The herby, stodgy crispy edged goodness is always a delight to pick at between festive chocolates and mince pies!

If you will be feeding others this year, we‘ve found a brilliant vegan friendly recipe that vegetarians will love too!

For the Vegans & Vegetarians!


1 tbsp oil

1 small onion, diced

1 small red onion, diced

3 cloves garlic, minced

300 g mushrooms

1/4 tsp dried thyme

1/4 tsp dried oregano

1/2 tsp dried sage

180 g cooked and peeled chestnuts, e.g. tinned or vacuum-packed

100 g wholemeal bread (~ 2 inch thick slice of a large loaf)

Small bunch fresh parsley


Black pepper


  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Heat the oil in a frying pan, and add the diced onions, garlic and mushrooms. Cook over a medium heat for about 5 minutes, until the vegetables are soft and any excess liquid has evaporated.
  • Transfer the vegetables to a food processor, along with the remaining ingredients. Season generously, and blitz until the mixture just comes together.
  • Transfer the stuffing mixture to a baking dish, and bake for around 40 minutes, until crispy on top. Serve warm.

  • For the Meat Eaters!


    1 onion, very finely chopped

    25g butter

    1 garlic clove, crushed

    100g fresh white breadcrumbs

    1kg sausage meat

    1 large apple, peeled, cored & finely chopped

    Large handful fresh parsley, finely chopped

    Small handful fresh sage, finely chopped

    1 egg, beaten (optional, it makes for a less crumbly stuffing, so add to your own preference)

    Salt & pepper


  • Fry the onion gently in a small knob of butter until just tender, approx. 10 mins.
  • Put the onion, garlic and breadcrumbs in a large bowl. Add 75ml water and use your hands to mix it together.
  • Mix in the sausage meat, apple, parsley, sage and some salt and pepper to season.

  • Mix in the beaten egg if you prefer a less crumbly stuffing.
  • Spread into a lightly greased baking dish, cover with foil and cook at 190˚C/Gas 5 for 30 minutes, then uncover and cook for a further 10 minutes or so, until slightly crunchy on top.
  • Alternatively, you can cook both these recipes by rolling a spoonful into balls and baking on a baking sheet sprayed lightly with oil. Cook for 20 minutes and then check every five until cooked through. Cooking this way will give much more crispy surface area.

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