- A large onion, finely chopped
- Two cloves garlic, finely chopped or grated
- Packet or tin of cooked chestnuts, broken up a little
- Packet or tin of unsweetened chestnut purée
- 150g or so of breadcrumbs
- A tbsp nooch
- A handful of cranberries, chopped apricot, apple or prunes
- Sage, rosemary, thyme
- Soy sauce and pepper to taste
- Non-dairy butter or oil
- Optional: Chopped walnuts, hazelnuts or almonds
- Optional: Finely chopped mushrooms
- Sauté the onion till soft and translucent. Add the garlic and sauté for another couple of minutes.
- Optional: If you’re making this as a meal rather than as stuffing or a side dish, sauté 200g of finely chopped mushrooms with the onion till almost cooked and there’s no liquid.
- Combine the sauté mixture with the breadcrumbs, nooch, chestnuts and purée, fruit, herbs and nuts (if using).
- Season with a tablespoon or so of soy sauce and pepper. Check for taste.
- If it seems dry and won’t clump together when you squeeze a bit of it, add non-dairy butter or oil.
- Use this stuffing to fill the Christmas Roast, bake it in a dish to serve as it is, form it into patties or balls and bake or fry. It’s also great for stuffing portobello mushrooms or red peppers. Freezes perfectly.