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Parsley, sage, rosemary & thyme stuffing
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Serves: 6 (with leftovers)
200g white sourdough loaf, crusts removed
40g butter, plus extra for greasing and dotting
1 tbsp dried rosemary
15 sage leaves, roughly chopped
40g flat leaf parsley, leaves only, finely chopped
½ x 20g pack thyme, leaves only
2 eating apples, peeled, cored and finely chopped
3 small onions, finely chopped
2 celery sticks, finely chopped
100ml vegetable stock
3 British Blacktail Medium Free Range Eggs, beaten
1. Preheat the oven to 110ºC, gas mark ¼ and grease a shallow ovenproof dish. Tear the bread into small bitesized pieces and spread out on a large baking tray. Place into the oven for 20 minutes, turning halfway through until dry, then remove. Increase the oven temperature to 200ºC, gas mark 6.
2. Meanwhile, melt the butter in a large saucepan and add the herbs, apple, onion and celery. Cook gently for 5-7 minutes until the onion
is softened but not browned. Remove and place in a bowl.
3. Add the dried-out bread to the bowl, along with the vegetable stock, mix well and leave to cool for 5-10 minutes. Stir in the eggs, season and use clean hands to mix everything together thoroughly.
4. Spoon the mixture evenly into the prepared dish. Dot the butter all over the top then bake for 20-25 minutes, until piping hot and set throughout and the surface is crisp and golden.
Typical values per serving:
This recipe was first published in December 2020.