Christmas Crupple Stuffing

With Christmas just around the corner, I’ve been trying out a few recipes to ensure we have plenty of options on the day, especially when quite a few of us no longer eat meat – it can make celebrations a bit tricky when thinking of what to make. This stuffing is great as a stand-alone dish, or you can use it the traditional way, as stuffing. Packed full of flavour, the herbs compliment the Crupples and Granny Smith Apples whilst the generous amount of butter gives a good crunch to the top while keeping the rest nice and moist.
 
Christmas Crupple Stuffing
 
2 packets Crupples Chew
3 tablespoons fresh chopped sage
2 tablespoons fresh chopped parsley
1 large onion, diced
1 peeled carrot, diced
3 stalks celery, diced
2 granny smith apples, skin on, diced
3 cloves garlic, diced
1 cup vegetable broth
¼ teaspoon cayenne pepper
1 loaf day old French bread
200g butter (or butter alternative)
Salt and pepper
 
Preheat the oven to 180 Celsius. In a large pan, melt the butter over medium heat and then add the sage, parsley, onion, celery, and carrot. When the onions are translucent, add the garlic, apples, and salt and pepper to taste (more pepper is better in this recipe). Cook for 2 minutes then add the broth, Crupples, and cayenne pepper and sauté for another 3 minutes. Tear the bread into small 1 centimeter pieces and put into a casserole dish. Pour the mixture over and stir well to combine. Bake uncovered for about 45 minutes stirring twice.