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Fruit And Nut Stuffing Bake..

Fancy making some Fruit And Nut Stuffing Bake? A perfect side to any Sunday dinner or my favourite meal of the year, Christmas dinner? We love stuffing on our dinner and today I am sharing this recipe with you. This stuffing is full of celery stalks, apples, onion, breadcrumbs, dried apricots,
dried cranberries, walnuts, chestnuts or pecans, mixed herbs & seasonings so can imagine how yummy it tastes!?

Serves: 4-6

Cooking Time: 30-35 minutes

Product: Pyrex Asimetria rectangular roaster 35×27 cm

Fruit And Nut Stuffing Bake:Ingredients:

Method:

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter the bottom and sides of the Pyrex Asimetria Rectangular Roaster.

2. Melt the butter in a frying pan over a medium-high heat and cook the celery, apples and onion for five minutes until soft.

3. Stir in the parsley, thyme, sage, salt and pepper.

4. Pour in the vegetable stock, scraping up any browned bits from the bottom with a wooden spoon. Remove the pan from the heat and leave to cool slightly.

5. Combine the cooled mixture with the breadcrumbs, apricots, cranberries and nuts until moist. Stir in more stock if needed.

6. Transfer the mixture to the Pyrex Roaster and bake for 30-35 minutes until golden brown on top.

Recipe c/o Pyrex.

Do you like side’s on your Sunday dinner?

What kind of sides do you like?

Fancy making some of this fruit and nut stuffing?

Let me know your thoughts if you get to make some.

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9 responses to “Fruit And Nut Stuffing Bake..”

  1. Kara Guppy says:

    I bet that smells amazing, I need to go and eat now as you are making me hungry

  2. Coco says:

    This recipe is very interesting. Is it a mix of fruit and vegetables isn't it? Definitely a must try! Baci, Valeria – Coco et La vie en rose FASHION & BEAUTY

  3. Tamar SB says:

    Oo I bet that is amazing!

  4. kerry norris says:

    I'm defo gonna try this. I love stuffing so this looks right up my street x

  5. Margarett Murphy says:

    Sounds delicious. Would love to try this recipe.

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