Parmesan, nduja and sourdough stuffing recipe
Traditional stuffing gets a makeover with the help of flavourful Parmesan, smoky nduja, and sourdough breadcrumbs, it's a stuffing unlike anything you've tried before.
See method- Serves 6
- 15 mins to prepare and 30 mins to cook and 15 mins to cool
- 234 calories / serving
- Freezable
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 100g sourdough, blitzed into breadcrumbs
- 25g Parmesan, finely grated
- 100g nduja, finely chopped
- 1 large egg, beaten
- 5g fresh thyme, leaves picked
- 1 rosemary sprig, leaves picked and finely chopped
- 50g dried apricots, finely chopped
- ⅛ tsp ground nutmeg
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Shop ingredientsEach serving contains
- Energy
- 975kJ 234.0kcal
- Fat
- 16g
- Saturates
- 6g
- Salt
- 0.9g
- Sugars
- 5g
of the Reference intake
Carbohydrate 15.2gProtein 6.3gFibre 2.0g
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- Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion for 10 mins until lightly golden. Add the garlic, fry for 1 min, then tip into a bowl and leave to cool for 5 mins.
- Add the breadcrumbs, Parmesan, nduja, egg, herbs, apricots and nutmeg to the onions; season. Mix well until the mixture is combined and sticks together. Shape into 12 ping-pong-sized balls and transfer to the fridge for 10 mins.
- Preheat the oven to gas 5, 190 ̊C, fan 170 ̊C. Put the stuffing balls on a nonstick baking sheet and brush with 1 tbsp oil. Roast for 20 mins until piping hot, and golden and crisp on the outside. When cooked, a metal skewer inserted into the centre will feel hot to the touch when removed. Transfer to a serving dish, leaving any excess oil on the tray.
- See more Christmas sides recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home .
