Triple-nut roast & sage stuffing
- Barney Desmazery
Save recipe
Serves 8 - 10
More effort
Prep: 30 mins
Cook: 1 hr and 15 mins
A star rating of 5 out of 5.2 ratingsRate
loading...
Make this stuffing ahead for a versatile addition to your Christmas spread. It serves a double duty as a vegetarian main and special side dish for turkey
Freezable
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
A star rating of 3.5 out of 5.2 ratings
Festive seafood sharing platter
A star rating of 5 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
50g butter
plus extra for the tin and frying
-
2 large parsnips
(about 270g), peeled and grated
-
1 onion
finely chopped
-
1 tsp fennel seeds
-
1 tsp ground coriander
-
2 garlic cloves
crushed
-
50g shelled hazelnuts
roughly chopped
-
40g dried cranberries
roughly chopped
-
60g shelled pistachios
roughly chopped
-
180g cooked chestnuts
roughly chopped
-
small bunch of sage
½ leaves picked and chopped, ½ left whole
-
small bunch of parsley
chopped
-
1 lemon
zested and juiced
-
150g fresh breadcrumbs
-
1 egg
beaten
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (10)
- kcal239
- fat12g
- saturates4g
- carbs25g
- sugars8g
- fibre5g
- protein6g
- salt0.3g
Ad
Method
-
step 1
Generously butter a 900g loaf tin and set aside. Melt the butter in a non-stick frying pan over a medium heat until sizzling, then cook the parsnips and onion for 10 mins until soft and golden. Scatter in the spices and garlic, and cook for another 5 mins. While the parsnip mixture is cooking, tip the hazelnuts into a bowl with most of the cranberries and pistachios (reserving some for the topping), the chestnuts, chopped herbs, lemon zest, juice and breadcrumbs, and season well.
-
step 2
Add the cooked parsnip mixture to the bowl and scrunch everything together using your hands until combined. Mix in the beaten egg using a wooden spoon, then pack the mixture into the prepared loaf tin. Press the reserved cranberries and pistachios into the top. The unbaked stuffing will keep covered in the fridge for up to two days or frozen for three months. Defrost in the fridge overnight before baking.
-
step 3
Heat the oven to 190C/170C fan/gas 5. Bake the stuffing for 1 hr until golden on top, then remove from the oven and leave to rest for 10 mins. While the stuffing bakes, heat a small knob of butter in a frying pan over a medium-low heat and fry the whole sage leaves for 1 min until crisp. Remove to a sheet of kitchen paper using a slotted spoon.
-
step 4
When the stuffing is baked, turn out onto a serving plate or board, scatter with the crisp sage leaves, then slice and serve. If serving as a vegetarian main course, cut into thick slices and fry in a little butter until crisp on both sides, then serve with our vegan gravy (see below).
RECIPE TIP
TWISTS
The stuffing mixture can also be rolled into balls and baked for 30-40 mins at the same temperature. Or, if you don’t have a loaf tin, tip the mixture onto a sheet of oiled foil, form into a thick sausage shape, enclose in the foil and cook on a baking tray at the same temperature.
Recipe from Good Food magazine, November 2021
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.2 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...