I made this as part of a sunday roast beef dinner a couple of weeks ago and it went down really well. I think I actually prefered it to the meat!
What to expect: You are going to want to smother this in gravy and eat it straight from the baking tray!
Makes: One loaf
4 slices of brown bread
2 Tbsp Olive oil
X2 Tbsp cranberry sauce
2 Tsp Dried Sage
1 Tsp Dried Rosemary
2 Tsp Garlic powder
1 Tsp Dried Thyme
1 Tsp Salt
1 Tsp Black pepper
- Add everything to food processor and blitz for 1-2 minutes (you don’t want it too smooth so gage the coarseness as you go.)
- Line a bread tin with foil or baking paper
- Add stuffing mix
- Bake at 180 degree celsius for 20 minute – watching that the top doesn’t burn and covering with tin foil if needed
Tip: You can substitute the cranberry sauce with fruit like apricot or grapes – the sweetness works really well with the rest of the mix.
Anything I would change next time: I think I would like to try this with orange zest and a couple of tablespoons of orange juice next time.
Photo from: allrecipes.co.uk