Festive Fruity Cavolo Nero Stuffing
PREP: 10 Minutes
COOK: 20 Minutes
SERVES: 6
Skill Level: Easy
Nutrition Info (Per Serving)
274 kcal Energy
28.8g Carbohydrate
6.7g Protein
9.9g (of which Sugar)
14.1g Fat
2.8g Fibre
4.1g (of which Saturated Fat)
0.43g Salt
Ingredients
- 200g pack sliced cavolo nero
- 50g butter
- 1 onion, finely chopped
- 1 clove garlic, finally chopped
- 1 Bramley apple, grated
- 50g flaked almonds, toasted
- 50g walnuts, roughly chopped
- 50g dried cranberries
- Zest of 1 clementine
- 200g fresh breadcrumbs
- 100ml vegetable stock
For a Vegan Option: Replace butter with with vegan butter
Instructions
- Preheat the oven to 200°C, gas mark 6.
- Cook the Cavolo Nero in a large pan of boiling water for 3 minutes, drain well and roughly chop.
- Meanwhile, heat the butter in a frying pan and fry the onion and garlic for 2-3 minutes. Stir in the apple, almonds, walnuts, cranberries, zest, breadcrumbs and Cavolo Nero, season then mix in the stock.
- Press into a 900g lined loaf tin and bake for 30 minutes or until golden. Great as an accompaniment to roasts.
