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Red vermouth stuffing

Red vermouth stuffing cut into slices

Red vermouth stuffing

Name: Red vermouth stuffing
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 35g butter; 1 onion chopped; handful of sage leaves finely chopped; 100ml red vermouth; 400g can cannellini beans drained and rinsed; 200g sausagemeat (about 3 sausages, skinned); 70g white breadcrumbs; 90g peeled, cooked chestnuts roughly chopped; 1 egg

Samuel Goldsmith

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins - 50 mins

plus cooling

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Add vermouth to stuffing to lend this festive favourite a grown-up flavour. Cannellini beans are a great way to bulk it out and make a budget-friendly stuffing

Low sugar

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Ingredients

Nutrition

35g butter
1 onion

chopped
handful of sage leaves

finely chopped
100ml red vermouth
400g can cannellini beans

drained and rinsed
200g sausagemeat

(about 3 sausages, skinned)
70g white breadcrumbs
90g peeled, cooked chestnuts

roughly chopped
1 egg

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Nutrition: per serving

kcal418
fat22g
saturates10g
carbs31g
sugars5g
fibre6g
protein14g
salt1.06g

Method

step 1

Heat the oven to 200C/180C fan/ gas 4 and line a 450g loaf tin with baking parchment. Melt the butter in a pan over a medium heat and fry the onions with a pinch of salt until soft but not golden. Stir in the sage and cook for a couple of minutes until fragrant.
step 2

Pour in the vermouth and cook until reduced by about half. Remove from the heat and tip into a bowl. Leave to cool for 5-10 mins.
step 3

Roughly mash the beans in a bowl so some are crushed, but there are still a few whole beans. Tip into the onion mixture along with the remaining ingredients and mix well to combine.
step 4

Pack the mixture into the prepared loaf tin and level the surface. Bake for 30-40 mins until a probe thermometer reads 70C when inserted and the top is golden. Turn out and remove the parchment. Slice to serve.

Recipe from Good Food magazine, Christmas 2026

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