SERVES 6- 8
PREP TIME: 20 MINS
COOK TIME: 45 MINS
3 slices sandwich bread (approx. 120g), cut into 2.5cm cubes
100g vegan butter or 4 tablespoons olive oil, plus more for greasing the baking sheet
2 onions, finely chopped
1 leek, trimmed and finely chopped
2 sticks celery, finely chopped
1/2 pear, cored and chopped small
1 tablespoon finely chopped rosemary
2 tablespoons finely chopped sage
1 tablespoon finely chopped parsley
100g pine nuts
250ml vegetable stock
freshly ground black pepper, to taste sea salt, to taste
One of my favourite sides for any festive meal, I made this for a family dinner this weekend. You prepare it in advance, which means you can eat and enjoy your time with family and friends without feeling rushed in the kitchen.
Preheat the oven to 180°C/gas mark 4. If making balls of stuffing, lightly grease a baking sheet.
In a large, heavy-bottomed pan, melt the butter or heat the oil over a medium to low heat. Add the onions, leek, celery and pear and sauté until softened and golden. Mix in the cubed bread cubes, the herbs and pine nuts, and season with black pepper and sea salt to taste. Stir in the vegetable stock, and allow it to thoroughly soak in.
Scoop up 1 dessertspoonful of stuffing at a time, then mould it into a ball and place on your prepared baking tray. Or, if baking in one piece, simply press the stuffing mix gently into your prepared baking dish.
Bake the stuffing for 30 minutes until crisp and golden on the outside, but still soft on the inside.