Red onion & sourdough stuffing

Name: Red onion & sourdough stuffing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 30 g rolled oats; 70 ml milk; 60 g unsalted butter, plus extra for greasing; 3 large red onions, finely chopped; 5 sprig/s thyme, leaves picked; 80 ml red wine; 1 tsp Marmite; 150 g (about 3 slices) sourdough; 1 clove/s garlic, grated; ¼ whole nutmeg, finely grated; ½ tsp fine sea salt; ¼ tsp freshly ground black pepper; 2 tbsp sherry, white wine or milk

‘We’re a nation of sourdough fanatics, So it feels right to use it in stuffing. It adds a pleasingly funky flavour, too’

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Vegetarian

Serves4
CourseAccompaniment
Prepare10 mins
Cook40 mins
Total time50 mins

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30g rolled oats
70ml milk
60g unsalted butter, plus extra for greasing
3 large red onions, finely chopped
5 sprig/s thyme, leaves picked
80ml red wine
1 tsp Marmite
150g (about 3 slices) sourdough
1 clove/s garlic, grated
¼ whole nutmeg, finely grated
½ tsp fine sea salt
¼ tsp freshly ground black pepper
2 tbsp sherry, white wine or milk

Preheat the oven to 200ºC, gas mark 6. In a large bowl, soak the oats in the milk. Meanwhile, in a large frying pan, melt 30g of the butter over a medium heat, then fry the onions with a pinch of salt for 10-15 minutes until soft and picking up a little colour, Add the thyme and wine, turn up the heat and cook until the liquid is reduced by half. Stir in the Marmite and take off the heat.
In a food processor, whizz 2 slices of the bread into fine crumbs. Roughly chop the third. Add the remaining ingredients (apart from the chopped bread) to the oat mixture. It should clump together but still be fairly loose – add a little more sherry or milk as needed. Grease an oven dish (about 25x20cm) with butter and put the stuffing in it. Top with the chopped bread and dot with the remaining butter. Bake for 20-25 minutes until golden and crisp.

Cook’s tip

Flavour twist, Mushroom & lemon

Finely chop 250g chestnut mushrooms and fry in 30g unsalted butter until soft and golden. Leave to cool. Chop ½ x 25g pack curly leaf parsley and toss into the meat or veggie stuffing base with the zest and juice of 1 unwaxed lemon and the mushrooms.

Texture is your friend.

Mix it up with panettone or brioche, and/or vary how coarsely you chop the nuts or dried fruit. Rough up the top of the stuffing with a fork to make some extra crispy bits.

Typical values per serving when made using specific products in recipe