Cranberry, sage and sourdough stuffing
This meat-free 'stuffing' is prepared in the pan, saving crucial oven space on Christmas day or for any other roast dinner.
Ingredients
- 200g/7oz butter
- 500g/1lb 2oz finely sliced white onions
- few sprigs thyme, leaves only
- rosemary sprig, leaves only
- 5 garlic cloves, finely chopped
- 1 bay leaf
- 300²µ/10½´Ç³ú sourdough bread (day-old or stale), breadcrumbed
- 150g/5½oz dried cranberries
- 15g/½oz freshly chopped sage
- 30g/1oz freshly chopped parsley
- 1 lemon, juice and zest
- salt and freshly ground black pepper
Method
Melt the butter in a shallow medium-sized pan set over a medium heat. Add the sliced onions with the thyme, rosemary, garlic and bay leaf. Stir well and season with salt and pepper.
Continue to cook gently until the onions are beautifully soft but not coloured. Once soft, add the sourdough breadcrumbs bit by bit until the mixture starts to form a stuffing texture. Add the cranberries, sage and the freshly chopped parsley.
Season with a little lemon juice and the lemon zest. Season with more salt and pepper if needed. Serve in a bowl.
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