Speedy vegan stuffing
Instead of making this stuffing into a traybake as below, you could roll it into balls, toss them in a little olive oil and bake for 15 minutes, until golden.
4 tbsp olive oil, plus extra for greasing
2 red onions, finely chopped
3 sage leaves, shredded, plus extra to top
1 sprig thyme, leaves only, plus extra leaves to top
1 sprig rosemary, leaves chopped
Salt and black pepper
1 large garlic clove, peeled and finely chopped
100g mixed nuts (50g pecans, 25g blanched almonds, 25g blanched hazelnuts, plus an extra handful for the top)
6 chunky slices stale sourdough (275g)
Zest of 1 lemon
10 dried apricots, finely sliced
150g cooked chestnuts
250ml oat milk
Heat the oven to 200C (180C fan)/390F/gas 6 and grease a 1.5-litre ovenproof dish. Heat a generous glug of the oil in a wide pan, and fry the onion, herbs and a pinch each of salt and pepper for 20 minutes, until softened. Add the garlic for the final minute.
Meanwhile, roast the nuts in the oven for 10 minutes, until golden. Char the bread in the toaster or under the grill – the slices need to be slightly blackened.
Tip the onion mix, nuts and toast into a food processor along with the zest, apricots, half the chestnuts and a generous pinch each of salt and pepper. Pulse until you have rough crumbs – it’s lovely to have chunks here and there. Transfer to a bowl.
Blitz the remaining chestnuts in the emptied food processor with the oat milk and two tablespoons of oil, until you have a smooth puree. Stir this through the crumb and spoon into the prepared dish. Brush the top with the remaining oil, scatter over extra nuts, sage and thyme, and bake for 20-25 minutes, until golden.