Sweet potato, ciabatta and chestnut stuffing
- December 2019
- Serves 6-8
- Hands-on time 20 min, oven time 1 hour 15 min
Looking for a smashing veggie dish to take Christmas lunch to the next level? This warming sweet potato, ciabatta and chestnut stuffing bake ticks all the boxes, and will satisfy both veggies and meat-eaters alike.
In need of more side dish recipes? We’ve got a whole collection dedicated to our favourite Christmas trimmings, sides and sauces.
- Vegetarian recipes
- 7.4g (1.3g saturated)
- 39.8g (7.5g sugars)
- 750g sweet potato, peeled and cut into 2cm chunks
- 3-4 tbsp extra-virgin olive oil
- 180g pack cooked chestnuts, roughly chopped
- 200g ciabatta, roughly torn
- 3 garlic cloves, crushed
- Handful fresh oregano, leaves stripped and chopped, plus extra to serve
- 3 fresh rosemary sprigs, leaves stripped and chopped
- Handful fresh parsley, chopped
- 2 medium free-range eggs
- 150ml dry white wine
- 150ml vegetable stock
You’ll also need…
- 1.2 litre baking dish or roasting tin
- Heat the oven to 200°C/180°C fan/gas 6. Put the sweet potato in a roasting tin, toss with 1 tbsp olive oil, season with salt and pepper and roast for 45 minutes.
- In a large bowl, mix together the remaining olive oil with the chestnuts, ciabatta, garlic and herbs and season with salt and a grinding of pepper. Once the sweet potato is tender and caramelised, add the ciabatta and chestnut mixture and toss together well. Return to the oven for another 10-15 minutes until the ciabatta is beginning to crisp.
- Mix together the eggs, wine and stock, then pour into the tin and return to the oven for a final 10-15 minutes. Remove, set aside for 5 minutes to rest, then sprinkle with extra oregano to serve.
The cooked stuffing will keep in the fridge for a day. Reheat in a hot oven to serve (if it looks dry, moisten it with a splash of white wine before heating through).
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