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Butternut Squash & Cranberry Stuffing

Ingredients
  • butter 60 g
  • large onion, finely diced 1
  • stick celery, finely diced 1
  • garlic cloves, finely diced 3
  • butternut squash, peeled, deseeded and but into small pieces 100 g
  • dried cranberries, diced 80 g
  • chopped fresh parsley 3 tbsp
  • chopped fresh thyme 1 tbsp
  • chopped fresh sage 1 tbsp
  • vegetable stock (220 ml if not using the wine) 170 ml
  • dry white wine (optional) 50 ml
  • LP Egg Replacer 10 g
  • MEVALIA Breadcrumbs* 150 g
Preparation

Makes approximately 20 stuffing balls 

1. Preheat the oven to 220°C/ 200°C fan/Gas mark 6.

2. In a medium sized saucepan melt the butter and cook the onions, celery and garlic until soft.

3. Add the butternut squash, cranberries, fresh herbs and cook further 2 minutes.

4. Pour in the vegetable stock, white wine and LP Egg Replacer, mixing well over a low heat.

5. Mix in the MEVALIA Breadcrumbs* to bind the stuffing mix together, cook for 2-3 minutes.

6. Allow to cool and shape into stuffing balls, place on a greased tray and bake for 15-20 minutes.

 

*To make the breadcrumbs simply use any of the Mevalia white breads, break into small pieces and dry in a warm oven over night. Then blitz in a food processor or bash with a rolling pin in a plastic bag to form fine breadcrumbs.

Ingredients
  • butter 60 g
  • large onion, finely diced 1
  • stick celery, finely diced 1
  • garlic cloves, finely diced 3
  • butternut squash, peeled, deseeded and but into small pieces 100 g
  • dried cranberries, diced 80 g
  • chopped fresh parsley 3 tbsp
  • chopped fresh thyme 1 tbsp
  • chopped fresh sage 1 tbsp
  • vegetable stock (220 ml if not using the wine) 170 ml
  • dry white wine (optional) 50 ml
  • LP Egg Replacer 10 g
  • MEVALIA Breadcrumbs* 150 g
Contact us
Mevalia Customer Service
✉ uksamples@vitaflo.co.uk
Hotline
0800 988 2488