Page title and description
Ultimate Christmas veggie stuffing
Ingredients
- 1 red onion, finely diced
- 2 celery stalks, finely diced
- 100g mushrooms, finely diced
- 100g cooked green or puy lentils, roughly mashed
- 125g cooked chestnuts, coarsely chopped
- 40g dried cranberries, coarsely chopped
- 125g crustless sourdough bread
- 2 large black kale leaves
- 1 lemon, finely zested
- 1 garlic clove, finely chopped
- 2 tbsp freshly chopped sage leaves
- a pinch of white pepper
- nutmeg, grated to taste
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
Step 1
Warm 1 tablespoon of oil in a saucepan. Add the onion, celery, mushrooms and a pinch of salt. Fry them gently for 15 minutes, until soft. -
Step 2
Meanwhile, tip the lentils, chestnuts and cranberries into a large mixing bowl. -
Step 3
Tear the bread into a food processor. Strip the kale leaves away from the tough stalks. Discard the stalks and tear the leaves into the processor too. Add a small pinch of salt and a dash of olive oil. Blitz until the bread and kale are finely chopped and flecked green. Tip into the mixing bowl. -
Step 4
When the onions are soft, add the garlic, lemon zest and sage, and cook gently for a final 2 minutes before tipping into the mixing bowl too. -
Step 5
Season with a pinch of white pepper, a light grating of nutmeg and a squeeze of lemon juice. Mix well with your hands. Taste and tweak the seasoning with more salt, pepper, nutmeg and lemon to your liking. -
Step 6
Transfer to a snug-fitting oven dish (15cm x 20cm approx.). Press it gently into the dish and furrow the top with a fork. Bake at 190˚C/ Gas 5 for 25 minutes, until piping hot and nicely coloured on the surface.