Vegetarian Stuffing

Ingredients – Serves 6

3 small red onions, finely chopped

6 garlic cloves, finely chopped

300ml vegetable stock (2x OXO cubes or similar)

200g fresh wholemeal breadcrumbs

1 ½ tablespoon dried chopped parsley

1 ½ tablespoon chopped chives

Juice of a whole lemon

2 eggs, beaten

½ tsp salt

Method

Put the onion, garlic and stock in a pan. Cover and bring to the boil. Uncover and simmer for 20 minutes or until the onions are tender and the liquid is absorbed.

While the pan is simmering, grate sufficient wholemeal bread to make 200g of breadcrumbs. The end of the loaf works best for this!

When the pan is ready, add the remaining ingredients and mix thoroughly.

Transfer the mixture to a bowl or casserole dish. Cover and leave to cool for 30 minutes.

Place a sheet of greaseproof paper on a baking tray.

Roll the stuffing into balls around 4 cms (1.5 inches) in diameter. Place the balls on the baking tray.

Spray with a little fry-light and place in the oven for around 35 minutes at 180 – 200 degrees.