200g sliced cavolo nero
200g onion, finely chopped
1 garlic clove, finely chopped
250g Bramley apple, grated
50g flaked almonds, toasted
50g walnuts, roughly chopped
50g dried cranberries
Zest of 1 clementine
200g fresh breadcrumbs
100 ml hot chicken or vegetable stock
- Preheat the oven to 200C/gas 6.
- Cook the cavolo nero in a large pan of boiling water for 3 mins, drain well and roughly chop.
- Meanwhile, heat the butter in a frying pan and fry the onion and garlic for 2-3 mins. Stir in the apple, almonds, walnuts, cranberries, zest, breadcrumbs and cavolo nero, season then mix in the stock.
- Press into a 900g lined loaf tin and bake for 30 mins or until golden. Or, roll the stuffing mix into 18 balls and place on a greased baking tray and cook for 20 mins or until golden.
Recipe from www.discovergreatveg.co.uk