Mushroom and sage stuffing

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Ingredients

1 leeks leek
roughly chopped
2 garlic garlic
1 punnets punnet mushrooms mushroom
closed cup
2 tbsp tbsp olive oil olive oil
2 tbsp tbsp sage sage
finely chopped
2 tsp tsp rosemary rosemary
chopped
1 pinches pinch sea salt sea salt
0.5 tsp tsp cinnamon cinnamon
150 g g sweet potatoes sweet potato
cubed and steamed
95 g g dried apricots dried apricots
chopped small
45 g g dried cranberries dried cranberry
chopped small
50 g g breadcrumbs breadcrumbs
100 g g walnuts walnut
chopped small
200 g g chickpeas chickpea
from a tin
1 lemons lemon
zest only

Mushroom and sage stuffing

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0:40 min
(47)

Method

Preparation time: 0:45 min

Created by chef Gaz Oakley, this mushroom and sage stuffing recipe is a great vegan alternative side dish to roasts and special lunches.

1. Preheat your oven to 180ºC/160º fan/gas mark 4. Line a medium-sized baking dish or loaf tin with greaseproof paper.

2. Add the leek, garlic and mushrooms to a blender and blitz until everything is finely chopped.

3. Place a large non-stick saucepan pan on a medium heat. Add the oil and when the pan is hot, add the leek, garlic and mushrooms plus the herbs, spices and seasoning. Sauté the mix for 5 minutes, stirring often.

4. When the leek and mushrooms have sweated down, add the sweet potato. Sauté the mix for a few more minutes before adding all the remaining ingredients and stir until all the ingredients are well combined. Turn the heat off, then lightly mash the mix, breaking down any large chunks of sweet potato or chickpeas.

5. Spoon the mixture into your lined baking dish and compact it in. Alternatively you can roll the stuffing mixture into two stuffing sausages, using baking paper and foil.

6. Place the stuffing onto a baking tray and bake for 35 minutes.

7. Once cooked, allow the stuffing to cool before removing the wrapping. Serve with your roast.

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