Ingredients
- 1 tbsp olive oil
- 1 medium onion finely diced
- Salt and pepper , to taste
- 180g whole cooked chestnuts tinned or vacuum packed
- tinned or vacuum packed
- 100g rolled oats
- 100g fresh breadcrumbs
- 2 tbsp dried sage
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 tsp onion powder
- 1 tsp celery salt
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp ground white pepper
- 2 medium-sized cooking apples (approx. 500g) peeled, cored and finely diced
- 100g butter (use hard vegan margarine or coconut oil for vegan), melted
- 50ml vegetable stock
Method
- Preheat the oven to 200⁰C/gas mark 6.
- Toss the diced onion in the olive oil, season with a little salt and pepper and roast for 30 minutes until soft and just starting to turn brown at the edges. Set aside to cool.
- Place the chestnuts into a food processor and pulse until finely chopped. Set aside.
- In a large bowl, add the oats, breadcrumbs, chestnuts, herbs, onion powder, celery salt, garlic powder, salt and pepper. Stir well.
- Add the diced apple and cooked onion. Mix until well combined.
- Next drizzle in the melted butter and stock. Mix very well until all the ingredients are coated in the butter. Set aside at room temperature for 20 minutes.
- Form the mixture into 30-35g balls. Bake in the preheated oven on a greased or lined tray for 15 minutes and use tongs to turn the balls over to ensure browning evenly all over. Cook for a further 15 minutes until starting to become crisp and golden brown. Serve immediately. Alternatively, bake the stuffing in a loaf tin for 50-60 minutes, covering with foil for the last 20 minutes. Allow to rest for 15 minutes before slicing.