Jamie Oliver’s Vegetarian Christmas Stuffing
Jamie Oliver's vegetarian stuffing is the perfect meat-free alternative to this Christmas essential and is packed with nuts, vegetables and dried fruit for maximum flavour.
From the book
Jamie Oliver’s Christmas Cookbook
Jamie Oliver's classic recipes for Christmas
All the recipes you'll need, from basics and starters to party food and edible gifts
Indulgent crowd-pleasers with Jamie's signature twists
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Introduction
I love baking this beautiful veggie stuffing in a pudding bowl – it looks amazing and will get everyone really excited when you bring it to the table. It’s open to the introduction of different nuts and dried fruits, so feel free to mix it up.
Ingredients
| 1 | small butternut squash (1kg) |
| 2 | red onions |
| olive oil | |
| 1 | pinch of ground cinnamon |
| 1 tsp | ground coriander |
| 1 | whole nutmeg, for grating |
| 1 | bunch of fresh sage (30g) |
| 50g | dried cranberries |
| 50g | shelled pistachios |
| 500g | stale bread |
| 300ml | semi-skimmed milk |
Essential kit
You will need: a 1.5 litre pudding bowl.
Method
Cook time: 2 hours plus cooling.
Preheat the oven to 180ºC/350ºF/gas 4. Wash the squash, then carefully quarter it lengthways and remove the seeds, placing the squash in a roasting tray, skin side down. Peel, quarter and scatter over the onions, drizzle with 1 tablespoon of oil, add the cinnamon, ground coriander and a pinch of sea salt and black pepper, finely grate over half the nutmeg, then toss together. Roast for 40 minutes, then remove from the oven. Pick and roughly chop the sage leaves with the cranberries and pistachios, toss with a light drizzle of oil, then scatter over the squash and onions. Roast for another 5 minutes, then remove and leave to cool.
Tear the bread into a bowl, pour over the milk and leave to soak for a few minutes. Squeeze out any excess milk, then pich and tear the bread into the tray of cooled veg. Using your hands, really squash and squidge everything together with another pinch of sea salt and black pepper until well mixed.
Line a 1.5 litre pudding bowl with a scrunched-up sheet of wet, oiled greaseproof paper (or you can use a baking dish to give you a greater surface area for a crispy top, if you prefer). Pack in the stuffing and drizzle with 1 more tablespoon of oil, then cover with greaseproof paper, tying it in place with string. Bake for 1 hour to 1 hour 10 minutes, or until golden and gnarly. Use the greaseproof paper to help you lift it out of the bowl, then confidently flip it on to a plate and serve.
Get ahead: Make this in advance up to the stage where it’s ready to bake. You can use 250g of this stuffing in your turkey, should you so wish.
CALORIES 295kcal FAT 14.5g SAT FAT 4.7g PROTEIN 14.8g CARBS 27.8g SUGARS 5.5g SALT 1.6g FIBRE 1.8g
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