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