Nuts About Cooking Christmas Stuffing

The edges are golden and crunchy, the inside is soft. It’s wildly flavourful and filled with herbs and most importantly, a delicious flavour all brought together.

Serves: 8-10
Time: 1 hour 
Recipe by: Thando Manyoni


4 tbsp Nuts About Cooking coconut oil, melted
1 medium onion, finely chopped
4 garlic cloves, minced
1 loaf stale white bread, roughly chopped
½ cup chicken stock
1 lemon, juice and zest
2 birds eye chilli, finely chopped
1 handful fresh mint, chopped
6 anchovy fillets, finely chopped
2 tbsp capers, finely chopped


Preheat the oven to 180C
Heat an oven proof skillet, add the coconut oil and melt. Add the onions and garlic and sauté on medium heat until soft.
Remove from the heat and add the remaining ingredients to the skillet and toss to combine. Season to taste
If you are serving the stuffing side, cover the skillet with foil and bake in the oven for 20 minutes covered. Remove the foil and bake for a further 10 minutes until the top is golden.
If using for a meat stuffing, stuff your protein of choice and continue the cooking process as desired.

Chefs Tip: Feel free to adjust the chilli levels according to your preference or completely omit the chilli if sensitive.

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