Growing up in a house that celebrates Christmas in a very German way, I didn’t actually know what stuffing was until much later in life, and it took even longer for me to understand the appeal. I’m definitely a stuffing convert now, and this year decided to try making my own for the first time! Rather than going for the standard sage and onion, I’ve found the mixture of parsnips and carrots works so well. Add the typical Christmas association with cranberries and nuts, and it’s a winning combination! Just remember to season well!
If you’re looking for more Christmas recipes try my mince pies and mulled wine brownies.
Ingredients:
250g carrots
200g parsnips
Olive oil
1 small onion
1/2 tsp cinnamon
1/2 tsp mustard seed
1 tbsp fresh/1 tsp dried parsley
Salt and pepper
30g finely chopped hazelnuts (buy ready chopped)
50g dried cranberries
Juice of 1/2 orange
1 egg or equivalent
What to do:
- Preheat the oven to 180°C
- Chop the parnsips and carrots into small cubes (1cm by 1cm or less)
- Place on a baking tray, drizzle with olive oil, season with salt and pepper
- Roast in the oven until done
- Meanwhile, finely chop the onion and fry in a little olive oil on low to medium heat for 5 minutes or so
- Add the herbs and spices and fry for another minute. Add a little water if necessary
- Add the hazelnuts, cranberries, and the orange juice and fry for another minute
- When the carrots and parsnips are done, mash them roughly and add to the other ingredients along with an extra glug of olive oil
- Place the mixture in a bowl and add in the egg. Mix thoroughly.
- Use a tablespoon to scoop up some of the mixture, then squash into a ball and place on a lined baking tray. Repeat to make between 6 and 10 balls, depending on how big they are
- Bake in the oven for around 10 minutes
Oh yummy yum yum! Even though Christmas is over, I’d TOTALLY still make these!