Bread stuffing with leeks, thyme and sage recipe

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  • Serves 8
  • 10 mins to prepare and 45 mins to cook, 5 mins to cool
  • 484 calories / serving
  • Freezable
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Bread stuffing HERO2

Preheat the oven to gas 6, 200ºC, fan 180ºC.

In a very large frying pan (or two regular ones), melt the butter. Add the onions, leeks, celery, thyme, sage and salt. Cook on medium-low heat for 15 minutes or until all the vegetables are softened. 

Put the bread cubes in a large bowl and pour over the veg. Mix everything well to combine and then pour in the eggs and stock. Stir, then season to taste.

Put the mixture in a baking dish and cover with foil. Bake for 20 minutes, then remove the foil and cook for a further 10 minutes, or until golden.

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  • Ingredients

  • 125g (4oz) butter
  • 2 large red onions, chopped
  • 4 leeks, chopped (white part only)
  • 4 stalks celery, chopped or sliced
  • 15g (½oz) thyme, chopped
  • 15g (½oz) sage, chopped
  • 2 tsp salt
  • 1kg (2lb) cubed bread with crusts (preferably sourdough or rustic)
  • 2 eggs beaten
  • 250ml (8fl oz) veg stock
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  • Energy 2031kj 484kcal 24%
  • Fat 17.2g 24%
  • Saturates 8.6g 43%
  • Sugars 6.7g 7%
  • Salt 3.5g 58%

of the reference intake
Carbohydrate 64.7g Protein 14g Fibre 4.9g

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