Ingredients:- 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
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.