Lemon & Thyme Stuffing & Cranberries

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Lemon & Thyme Stuffing & Cranberries

Lemon and Thyme Stuffing with Cranberries

This is a really nice – Lemon and Thyme Stuffing with Cranberries . It’s easy to make and really tasty, and of course, being a home-made stuffing, so much better and more original than the shop bought mixes. Some like their crumbs large like I do –  I like to put my fresh crumbs in the food processor as I also like my stuffing nice and creamy.

For this stuffing recipe, I have used a lettuce to contain it – it’s quite unique!

I have to say I am sometimes guilty of using the shop-bought mixes – they’re a great time saver, and not too bad if you can get your hands on some decent ones, however, nothing beats home-made stuffing, and that’s a fact!  It’s not really difficult to make if you put your head into it, and if you look deep in your cupboard you will be surprised what you find that you can use in many stuffing – like nuts or dried bread, dried fruit, herbs etc…..

There are may ways to make stuffing, and for me it all depends on what I am cooking.

This one goes great with my Roast Duck recipe.

Lets see how to make it :

Print Recipe
Thyme and Lemon Stuffing with Cranberries
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 35 minutes
Cook Time 20 minutes
Servings
portions
Ingredients
To prepare the Stuffing
For the stock
Prep Time 35 minutes
Cook Time 20 minutes
Servings
portions
Ingredients
To prepare the Stuffing
For the stock
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
To Prepare the Stuffing
  1. In a small glass bowl, add the cranberries and the chopped nuts, pour the sherry over and let it soak. Meanwhile, in a little oil, fry the onion for 2 mins, then add the grated apple and fry for 5 mins - keep tossing.
  2. Add the cranberries and the nuts to the onion and the apple mix, then add the stock and bring to the boil for 3 mins. Pour over the bread crumbs and mix well.
  3. Just before you put the mixture into the cabbage, add the sweet sherry.
  4. Spoon the the mixture into the prepared cabbage. Cook in preheated oven gas mark 4/180c for about 20mins. whatever is left over put in a oven proof dish and cook separably.
  5. After 10mins butter the top of the stuffing and what you can see of the cabbage, and then cover back over with the foil and then put back to cook.
For the stock
  1. Boil the water with the lemon and 2 cubes of chicken stock, with the 2 bay leaves for 5 mins.
To prepare the cabbage
  1. Wash the cabbage, then with a knife, scoop the heart out, then blanch in hot water. Pour the water out, then cover with tin foil - this will help the cabbage cook well, as the stuffing is already cooked.
  2. Decorate with chopped nuts or your choice.
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