Makes enough to stuff a 5kg bird
Butter, for greasing
500g mixed mushrooms, quartered
1 onion, diced
2 stalks celery, chopped
1½ tsp thyme
Salt and black pepper
1.25kg dried breadcrumbs
350ml hot chicken or vegetable stock
2 eggs, beaten
4 apples, cored, peeled and chopped
Handful of chopped fresh parsley
- Butter one 9×13-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.
Per Serving 510kcals, 11.2g fat (4.5g saturated), 85.9g carbs, 14.1g sugars, 16.4g protein, 6.9g fibre, 0.906g sodium