Festive Fruity Cavolo Nero Stuffing: Christmas Recipes. Hello friends. So how is your weekend going so far?
I am really fed up of the rain now. All it seems to do lately is rain and I am so bored of it. I have a shed to demolish now as the rain has ruined it. I just need it to stop raining so I can take it down!!
Do you fancy also trying this Festive Fruity Cavolo Nero Stuffing recipe out?
Table Of Contents:
- Firstly, Festive Fruity Cavolo Nero Stuffing Ingredients.
- Secondly, Festive Fruity Cavolo Nero Stuffing Method.
- Thirdly, Other Recipe Ideas.
How To Make Festive Fruity Cavolo Nero Stuffing:
Prep: 10 minutes
Cook: 20 minutes
Serves 6-8
You Will Need:
- 200g pack sliced Cavolo Nero
- 1 onion, finely chopped (200g)
- 50g butter
- 1 clove garlic, finally chopped
- One Bramley apple, grated (250g)
- 50g flaked almonds, toasted
- Zest of 1 clementine
- 50g walnuts, roughly chopped
- 200g fresh breadcrumbs
- 50g dried cranberries
- 100ml hot chicken or vegetable stock
How To Make:
- Firstly, preheat the oven to 200oC, gas mark 6. Cook the Cavolo Nero in a large pan of boiling water for 3 minutes, drain well and roughly chop.
- Meanwhile, heat the butter in a frying pan and fry the onion and garlic for 2-3 minutes. Stir in the apple, almonds, walnuts, cranberries, zest, breadcrumbs and Cavolo Nero, season then mix in the stock.
- Press into an ovenproof serving dish and bake for 20 minutes or until golden. Great as an accompaniment to roasts.
Cooks Tip:
Alternatively roll into 18 balls and place on a greased baking tray and cook for the same time. For a great vegetarian main meal, use vegetable stock and press into a 900g lined loaf tin and bake for 30 minutes.
Festive Fruity Cavolo Nero Stuffing: Christmas Recipes
So what do you think of this Festive Fruity Cavolo Nero Stuffing Christmas Recipe? Do you also fancy making some? Recipe courtesy of Discover Great Veg.
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Thanks so much for stopping by. I also hope you like this post?
I love the idea of individual portions. And we LOVE cavolo nero. My mamma used to make it all the time although it was by itself and really seasoned. I’m making this for Christmas to go along with our roast.
Author
Thanks for stopping by, we love having our own portions 🙂