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Celery & sultana sourdough stuffing
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4 tbsp sultanas 1
25g unsalted butter
2 large red onions, finely chopped
1 bunch celery, chopped into 3cm pieces
20g pack sage, leaves only, finely chopped
25g pack flat leaf parsley, leaves only, finely chopped
20g pack lemon thyme, leaves only, finely chopped
500g white sourdough, cubed
1 British Blacktail Free Range Medium Egg, beaten
250ml vegetable stock
1 Preheat the oven to 200°C, gas mark 6. Put the sultanas in a small bowl and cover with just-boiled water. Leave to soak for 10 minutes. Meanwhile, melt the butter in a large frying pan over a medium heat. Add the onions, celery and fresh herbs. Season. Fry for 20 minutes, or until everything is soft.
2 Put the bread in large bowl and tip in the onion mixture and sultanas. Mix well, then pour in the egg and stock and season. Transfer the mixture to a large baking dish and bake for 25-30 minutes, or until golden.
Typical values per serving:
This recipe was first published in November 2021.