Recipe Holiday Baked Stuffing
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Crowned with tangy fruit and golden, toasted nuts, this hearty stuffing is infused with a hint of aromatic spice. Best served alongside roast veggies and gravy with all the trimmings, it’s a welcome addition to any festive feast.
You will need
Serves 8
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 large red capsicum, chopped
- 1 zucchini, chopped
- 1 celery stick, chopped
- 1 carrot, grated
- 80 g sliced mushrooms
- 1 tablespoon fresh sage, chopped (or 1/3 teaspoon dried)
- 200 g (2 cups) sourdough bread, cut or torn into cubes of about 2cm
- 250 g mixed nuts (cashews, almonds, walnuts, pine nuts)
- 80 g dried cranberries or sour cherries, to taste
- 125 ml (1/2 cup) vegetable stock or water
- 1 tablespoon parsley, chopped
- 1 tablespoon thyme, chopped
- a pinch or two of nutmeg or allspice, to taste
- Cranberry jelly, to serve (optional)
Directions
-
Step 1
Preheat oven to 180°C and coat the inside of a loaf tin with a touch of olive oil. Set aside.
-
Step 2
Place a medium-sized frying pan over high heat, and add olive oil. Heat for 30 seconds, then add onion, garlic, red capsicum, zucchini, celery, carrot, mushrooms and sage. Stir for 1 minute, then reduce heat to medium. Sauté for a further 6-8 minutes.
-
Step 3
Remove pan from heat. Stir in sourdough cubes, 200 g of the nuts, half the cranberries, vegetable stock, parsley, thyme, and nutmeg or allspice. Season with salt and pepper. Spoon the mixture into the loaf tin, then scatter with the remaining nuts and cranberries and press down gently.
-
Step 4
Place stuffing in the oven and bake for 35-40 minutes or until the top is golden brown.
-
Step 5
Allow loaf to sit for 15 minutes before serving. Serve with cranberry sauce or jelly on the side.
Hot tip!
This stuffing can be quite crumbly, so rather than risk turning it out and having it end up on the floor, simply serve in the tin and scoop it out from there!
More sugar-free options
Holiday Baked Stuffing
Directions
10 mins to prep
10 mins to cook
35 mins to bake
-
Step 1
Preheat oven to 180°C and coat the inside of a loaf tin with a touch of olive oil. Set aside.
-
Step 2
Place a medium-sized frying pan over high heat, and add olive oil. Heat for 30 seconds, then add onion, garlic, red capsicum, zucchini, celery, carrot, mushrooms and sage. Stir for 1 minute, then reduce heat to medium. Sauté for a further 6-8 minutes.
-
Step 3
Remove pan from heat. Stir in sourdough cubes, 200 g of the nuts, half the cranberries, vegetable stock, parsley, thyme, and nutmeg or allspice. Season with salt and pepper. Spoon the mixture into the loaf tin, then scatter with the remaining nuts and cranberries and press down gently.
-
Step 4
Place stuffing in the oven and bake for 35-40 minutes or until the top is golden brown.
-
Step 5
Allow loaf to sit for 15 minutes before serving. Serve with cranberry sauce or jelly on the side.
Hot tip!
This stuffing can be quite crumbly, so rather than risk turning it out and having it end up on the floor, simply serve in the tin and scoop it out from there!
You will need
Serves 8
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 large red capsicum, chopped
- 1 zucchini, chopped
- 1 celery stick, chopped
- 1 carrot, grated
- 80 g sliced mushrooms
- 1 tablespoon fresh sage, chopped (or 1/3 teaspoon dried)
- 200 g (2 cups) sourdough bread, cut or torn into cubes of about 2cm
- 250 g mixed nuts (cashews, almonds, walnuts, pine nuts)
- 80 g dried cranberries or sour cherries, to taste
- 125 ml (1/2 cup) vegetable stock or water
- 1 tablespoon parsley, chopped
- 1 tablespoon thyme, chopped
- a pinch or two of nutmeg or allspice, to taste
- Cranberry jelly, to serve (optional)