Red vermouth stuffing
Serves 4
Easy
Prep:
Cook: -
plus cooling
Add vermouth to stuffing to lend this festive favourite a grown-up flavour. Cannellini beans are a great way to bulk it out and make a budget-friendly stuffing
Skip to ingredients
- 35g butter
- 1 onionchopped
- handful of sage leavesfinely chopped
- 100ml red vermouth
- 400g can cannellini beansdrained and rinsed
- 200g sausagemeat(about 3 sausages, skinned)
- 70g white breadcrumbs
- 90g peeled, cooked chestnutsroughly chopped
- 1 egg
Nutrition: per serving
- kcal418
- fat22g
- saturates10g
- carbs31g
- sugars5g
- fibre6g
- protein14g
- salt1.06g
Method
step 1
Heat the oven to 200C/180C fan/ gas 4 and line a 450g loaf tin with baking parchment. Melt the butter in a pan over a medium heat and fry the onions with a pinch of salt until soft but not golden. Stir in the sage and cook for a couple of minutes until fragrant.
step 2
Pour in the vermouth and cook until reduced by about half. Remove from the heat and tip into a bowl. Leave to cool for 5-10 mins.
step 3
Roughly mash the beans in a bowl so some are crushed, but there are still a few whole beans. Tip into the onion mixture along with the remaining ingredients and mix well to combine.
step 4
Pack the mixture into the prepared loaf tin and level the surface. Bake for 30-40 mins until a probe thermometer reads 70C when inserted and the top is golden. Turn out and remove the parchment. Slice to serve.
