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- Butter one 9x13-inch casserole dish. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
- Melt the butter in a large pan and add the mushrooms, onion and celery. Cook for five minutes and then remove from the heat. Stir in the thyme and season with salt and pepper.
- In a large mixing bowl, mix the breadcrumbs with the stock and eggs. Add the mushroom mixture, apples and parsley, and stir to combine well. Transfer to the casserole dish.
- Cover with tin foil or a lid and bake for about 50 minutes. Remove the cover and bake for a further 10 minutes.
Note: Vegetable stock can be used as an alternative to Chicken stock, if you wish.
Per Serving 510kcals, 11.2g fat (4.5g saturated), 85.9g carbs, 14.1g sugars, 16.4g protein, 6.9g fibre, 0.906g sodium