Christmas Fruit and Chestnut Baked Herb Stuffing, with Dee’s Traditional Vegan Sausages.

You will need
1 packet of Dee’s Traditional Vegan Sausages
70g vegan butter/olive oil
Half an apple chopped
1 onion diced
4 cloves of garlic chopped
8 dried natural apricots chopped
200g pack of cook chestnuts chopped
Fresh herbs chopped
(Sage 15g ,rosemary 15g , thyme 10g , parsley 15g)
1/2 carrot cubes or grated
1 stick of celery diced
500ml of Stock
400-500g of good bread cut in cubes (use a GF bread will work just as well)

Method:-

Heat oven and cook sausages according to instructions.
When cooked chop and leave to the side.
In a pan cook onion in vegan butter/oil until soft, add thyme, sage and rosemary cook for 3 mins. Add garlic cook for 2 mins more .
Turn off heat (use a big bowl if needed) and add carrots , parsley , celery, chestnuts , apple , apricots and parsley. Mix well.
Pour the stock in bit by bit. It should be really moist but still hold its shape.
Add sausages and mix, place in an oven dish and bake at 180 for 20-25 minutes until golden and crispy on in the top. Goes great with the Festive nut loaf we featured last week.

Tip

If you don’t like chestnut or can’t find chestnuts you can use roasted chopped hazelnuts

And you can use dried cranberry or any dried fruit you like.

Used cooking apple or granny smiths to add a nice tart taste.

For the stock you can use a vegetable stock or a mushroom stock