Christmas dinner is undoubtedly the standout meal of the year but as great as the turkey and potatoes are, we have to say our favourite part is the stuffing.
In fact, we’d go so far as to say the stuffing can make or break the meal, which is why we are very excited to try out this recipe this year.
Courtesy of the lovely folk at Keelings, we bring you Blueberry and fennel stuffing…
https://www.youtube.com/watch?v=9PZyziI8G5Y&feature=youtu.be
Serves 4-6
What you need:
- 2 tblsp of rapeseed oil
- Small onion peeled and chopped
- 100g fennel bulb, fronds and root removed and chopped
- 1 tblsp of fresh parsley, chopped
- 2 tblsp of fresh sage, chopped
- 450g white and wholemeal bread, cubed or made into breadcrumbs (not too fresh)
- 250g of Keelings blueberries
- 100 mls of vegetable stock
- Salt and pepper
What you need to do
- Preheat oven to 160°C.
- Heat oil in a non-stick pan and cook the onion, sage and fennel until softened.
- Add the bread and stir to combine and cook for two minutes to toast bread slightly. Add the stock. Cook for a further 2-3 minutes.
- Stir in Keelings blueberries, parsley, salt and pepper.
- Add stuffing mix to a shallow casserole dish, cover and bake in the oven for 20-25 minutes. Then take cover off and bake for a further 10-15 minutes until golden.
For more recipes from Keelings or to find out about their products, visit the website here.
