Herbed breadcrumbs make a fragrant, moist stuffing
Whenever I tuck into a roast dinner, I’m always struck by how the best bits (for me anyway) tend to be the trimmings. I’m a sucker for cauliflower cheese, a good roast potato and of course, a well-made stuffing. My recipe for this herby, hearty and deliciously moist accompaniment is a delight to make, as after a bit of prep it just needs 40mins in the oven. Why complicate things?
All the family seem to really enjoy this recipe. It’s a great choice for the Christmas table, and with such a simple process there’s no reason to limit yourself to one making per year! The recipe uses things most kitchens have simply lying around, so there’s no need to factor in a load of extra cost.
However, I find fresh herbs add much more of that punchy zing than dried herbs, so it’s worth trying to get hold of them if you can.
You will need:
- 40g butter (use oil to vegan-ise the recipe)
- 4 onions, finely diced
- 3 sticks celery, chopped
- 2 cloves garlic (or to taste), chopped
- 170g fresh wholemeal breadcrumbs (whoosh a few slices in a blender!)
- 150ml vegetable stock
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh sage
- 1 tsp chopped fresh rosemary
- 1 sprig thyme
- 1/2 tsp chopped oregano
- Salt and pepper to taste
Let’s get started!
- Preheat your oven to 200C/gas 6.
- Melt the butter or heat the oil over a medium heat and soften the onions and celery until translucent – about four minutes should do it.
- Add the chopped garlic and cook for about another minute.
- Transfer this mixture into a mixing bowl, and add the breadcrumbs and all the chopped herbs. Stir through thoroughly.
- Add the stock a little at a time, stirring regularly to ensure an even consistency.
- Check the stuffing mixture regularly – it should be moist throughout but not wet or soggy.
- Season to taste with the salt and pepper.
- Grease an ovenproof dish and add the stuffing mixture, smoothing flat. Cover with a lid or tin foil.
- Bake for about 40 minutes, or until heated through. Uncover the dish for the last 10 minutes of cooking time so that the stuffing can crisp up on top.
- … and serve! This stuffing is a great accompaniment to any roasted meat, vegetables or veggie alternative. Extra delicious when doused in gravy!