Stuffing has and always will be one of my favourite parts of a roast. I even make extra to be sliced and added to the obligatory turkey sandwich much much later on once the kids are in bed and all the best Roses chocolates are gone. This is apple sweet, cranberry sour and pleasingly savoury all at once. Here’s a little video if you prefer to watch rather than read:
50g unsalted butter, melted
1 onion, finely chopped
200g roasted hazelnuts, chopped
½ pack thyme, leaves removed and chopped
28g pack fresh flat-leaf parsley, chopped
300g fresh breadcrumbs
Zest of 1 lemon
2 medium eggs, beaten
2 apples, peeled and cored
Sprinkle of cinnamon
Chop the onion and sweat in 50g of butter. Add this to 400g of fresh breadcrumbs, 200g of roasted, chopped hazelnuts, and the zest of a lemon. Add a whole pack of chopped parsley, then half a pack of chopped thyme. Use the eggs to bind the mixture together then divide the mixture up into thirds.
Take your buttered dish, scoop out a third of this mixture and just squash it really well down until you’ve got an even layer. Peel and grate your apples, squeeze all the moisture out and then layer half of it over the stuffing mix. Sprinkle half a teaspoon of cinnamon over the top, then scatter a third of the cranberries over the apple.
Take another third of this breadcrumb and hazelnut stuffing and add that to the top, then the remaining half of the apple and a little cinnamon and another third of the cranberries. And then lastly, press the final third of the stuffing on the top and stud with the cranberries. Bake in a preheated oven for about 30 minutes at 200ºC, that’s 180ºC in a fan or it’s gas 6.