Serves 8-10
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  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Melt the butter in a large pan over a medium heat. Cook the onions for 4-5 minutes until they are softened and translucent, but not coloured.
  3. Place the breadcrumbs and herbs into a large bowl and stir to combine thoroughly. Season to taste.
  4. Pour the melted butter mixture over the breadcrumb mixture and stir until combined.
  5. Transfer to a baking dish and bake for 20-25 minutes until golden brown on top. Remove from the oven and serve hot.

Nutrition Facts

Per Serving 333kcals, 22.2g fat (13.3g saturated), 28.7g carbs, 3.5g sugars, 5,4g protein, 2.6g fibre, 0.404g sodium

GET AHEAD

Stuffing freezes really well, so this is a great recipe to make ahead of time and pop in the freezer. Just make sure it’s completely thawed before reheating

MAKE IT YOURS

  • Add 100g cooked, crumbled black pudding, white pudding or sausage meat, along with 2 tbsp apple sauce.
  • Add 3 cooked, crumbled crispy rashers.
  • Cook 120g finely chopped mushrooms along with the onions.
  • Swap the thyme for sage.
  • Add 100g dried cranberries for a touch of sweetness.
  • Use small, stale cubes of bread instead of breadcrumbs for a chunkier option.
  • Add a splash of chicken stock for a moister stuffing.

ChristmasDinnerFreezer-friendlyEasterDiabetic-friendlySpecial OccasionsOne-potFamily mealsQuick and easyDinner partyComfort foodMake it HealthyVegetarian

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