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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- 25 g butter, plus extra to grease
- 2 large onions
- 600 g parsnips, peeled and coarsely grated, see GH Tip
- 125 g mixed nuts, roughly chopped
- 50 g panko (or other dried) breadcrumbs
- 100 g dried cranberries
- 1/2 tsp. ground mace or ground nutmeg
- 1 medium egg, beaten
- 100 g Stilton, crumbled, see intro
- Large handful flat-leaf parsley, leaves and stalks finely chopped, plus optional extra to garnish
- 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.
Per serving:
· Calories: 315
· Protein: 11g
· Total fat: 16g
· Saturates: 6g
· Carbs: 29g
· Total sugars: 17g
· Fibre: 5g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
