Christmas Cranberry Stuffing

With Christmas just around the corner, this delicious stuffing is a perfect addition to your festive table. It works beautifully as a stand-alone dish or used in the traditional way as stuffing.

Packed with flavour, the herbs blend wonderfully with the cranberries and Granny Smith apples, while a generous amount of butter (or plant based spread) creates a gorgeous golden crunch on top and keeps the inside soft and tender.

Christmas Cranberry Stuffing

3/4 cup cranberries
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
a dash of 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, cranberries, 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.