Want to get your products accredited with our trademarks? Find out more

Follow us

What are you looking for?

What are you looking for?

Eating veggie » Recipes » Roasted Onion, Apple and Sage Stuffing

Roasted Onion, Apple and Sage Stuffing

Preparation 35 mins, Cooking 50 mins

Makes 25-28 stuffing balls, approx 35g each

Egg-Free, Nut-Free, Suitable for Freezing

Stuffing close up

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

  1. Preheat the oven to 200⁰C/gas mark 6.
  2. 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.
  3. Place the chestnuts into a food processor and pulse until finely chopped. Set aside.
  4. In a large bowl, add the oats, breadcrumbs, chestnuts, herbs, onion powder, celery salt, garlic powder, salt and pepper. Stir well.
  5. Add the diced apple and cooked onion. Mix until well combined.
  6. 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.
  7. 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.

Lettuce Keep You in the Loop

Illustration of vegetable

We are a collective of determined people, connected by our shared belief in a better future for every life on earth. Keep up with our work and sign up to our newsletters...

Name(Required)
Signup(Required)
By submitting your details, you are agreeing for us to send you emails about the Vegetarian Society’s and/or Cookery School's work, as well as how you can get involved and support us through fundraising and campaigning. We will never share your details with anyone else, and you can unsubscribe from these emails at any time. See the full Privacy Policy with information about how we store and use your personal data.

Follow us on social