Description
A delightful red onion & sourdough stuffing that brings warmth and nostalgia to every meal.
Ingredients
Scale
- 150 g rolled oats
- 70 ml milk
- 30 g unsalted butter
- 2 medium red onions
- 2 tbsp thyme
- 80 ml red wine
- 1 tsp Marmite
- 3 slices sourdough bread
- 2 cloves garlic
- 1 pinch nutmeg
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 60 ml sherry or white wine or milk
Instructions
- Preheat your oven to 200ºC (gas mark 6).
- Soak the rolled oats in 70ml of milk in a large bowl.
- Melt 30g of unsalted butter in a frying pan over medium heat. Add onions and salt, sauté for 10-15 minutes until golden.
- Add thyme and red wine to the pan, cooking until the liquid reduces by half. Stir in Marmite and remove from heat.
- Blend two slices of sourdough into crumbs and roughly chop the third slice.
- Combine remaining ingredients, except chopped bread, into the soaked oats mixture.
- Grease an oven dish with butter, pour in the stuffing mixture evenly.
- Top with chopped sourdough bread and dot with remaining butter.
- Bake for 20-25 minutes until golden and crisp.
Notes
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg