An update on sage and onion, this meat-free stuffing recipe has a crisp, cheesy top
- 75g (3oz) butter
- 3 large onions, finely sliced
- 100g (4oz) cranberries
- 200ml (7fl oz) Marsala wine
- 12 sage leaves, finely chopped
- 100g (4oz) breadcrumbs
- 40g (1½oz) Parmesan, grated
- 4-5tbsp porridge oats
Melt the butter in a sauté pan. Add the onions and cook gently for 30 minutes. Add the cranberries, turn the heat up and add the Marsala. Bubble until the liquid has almost reduced, then add the sage, breadcrumbs and most of the Parmesan. Stir and season, then press into a buttered baking dish and top with the remaining Parmesan and oats, and a drizzle of oil. You can leave it in the fridge for 3 days.
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Bake the stuffing for 30 minutes, until the top is crisp and golden.