Christmas Stuffing


- 225g bread crumbs
- Pinch of nutmeg
- 1 medium onion
- 50g Donegal Rapeseed Oil (or try our porcini infused for that extra flavour)
- Pinch of black pepper
- 150g of cashew nuts (optional)
- 1/2 clove of garlic
- 1 tbsp of sage
- Pinch of parsley
- Cranberries


1: Dice the onion and crush the garlic.

2: Heat the Donegal Rapeseed Oil and sweat the onion, garlic and herbs for 2 minutes.

3: Add the cashew nuts and the cranberries. Then add the pepper, nutmeg and breadcrumbs.

4: Use to stuff your meat and simply shape in tin foil and its ready for the oven.

5: Bake at 190 Degrees for 25-30 minutes on reheat to achieve a crusty stuffing or simply reheat for 1 minute for a soft texture stuffing.

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Rhonda Laird

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