A handsome veggie stuffing loaf that doubles as a centrepiece. Stilton is usually vegetarian, but do check, if needed. If you like this recipe, check out some of our other christmas recipes
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Yields:
1 - 8 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 50 mins
Cal/Serv:
315
Ingredients
25g
butter, plus extra to grease
2
large onions
600g
parsnips, peeled and coarsely grated, see GH Tip
125g
mixed nuts, roughly chopped
50g
panko (or other dried) breadcrumbs
100g
dried cranberries
1/2tsp.
ground mace or ground nutmeg
1
medium egg, beaten
100g
Stilton, crumbled, see intro
Large handful flat-leaf parsley, leaves and stalks finely chopped, plus optional extra to garnish
Directions
Step 1Melt the butter in a large frying pan over low heat and cook the onions for 15min, until softened and golden. Add the parsnips and cook, stirring occasionally, for 12-15min until tender. Tip into a bowl and leave to cool slightly.
Step 2 Lightly grease and line a 900g loaf tin with baking parchment, making sure it comes higher than the edges of the tin. Preheat oven to 190°C (170°C fan) mark 5.3
Step 3Add the nuts, breadcrumbs, cranberries, mace/nutmeg, 1tsp salt and plenty of freshly ground black pepper to the onion/parsnip bowl; mix thoroughly. Mix in the egg, Stilton and parsley.
Step 4Tip into the lined loaf tin and press down firmly to level. Cover the tin with lightly greased foil (butter-side down).5 Cook in the oven for 50min, removing foil for final 10min. Leave to cool in tin for 10min, then turn out on to a warmed serving plate or board. Garnish with parsley, if using, and serve in slices.
GET AHEAD Prepare to end of step 4 up to a day ahead. Chill. Complete recipe to serve.
GH TIP A food processor fitted with a shredding attachment will make short work of grating the parsnips.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
