Spinach and hazelnut stuffing

Name: Spinach and hazelnut stuffing | Asda Good Living
Total time: 1 h
Yield: 10
Cuisine: British
Ingredients: 1 tbsp Olive Oil; 2 Onions, finely chopped; 300g frozen Spinach, defrosted; 150g fresh White Breadcrumbs; 75g chopped Hazelnuts; 1 Lemon, zest only; 2 Garlic cloves, crushed; 2tsp dried Sage; Pinch of freshly ground Nutmeg; 25g Just Essentials hard cheese, finely grated; 2 Eggs, beaten

What’s Christmas without stuffing? Flavoursome, yet light – if you have any left over, pop them in a sandwich for a Boxing Day bite.

By Asda Good Living,23rd October 2023

Cook: 1 Hour

Serves: 10

Price: £0.40 per serving

Nutritional Information

Each 84g serving contains

Energy
499kj
142kcal

Fat
8.2g

Med
12%

Saturates
1.3g

Med
7%

Sugars
2.5g

Low
3%

Salt
0.24g

Low
4%

of your reference intake.
Typical energy values per 100g:
594kj/142kcal

Ingredients

1 tbsp Olive Oil

2 Onions, finely chopped

300g frozen Spinach, defrosted

150g fresh White Breadcrumbs

75g chopped Hazelnuts

1 Lemon, zest only

2 Garlic cloves, crushed

2tsp dried Sage

Pinch of freshly ground Nutmeg

25g Just Essentials hard cheese, finely grated

2 Eggs, beaten

Method

Heat the butter in a small saucepan over medium heat until melted, then add the onion with a pinch of salt and cook over medium low heat, stirring regularly, for 8-10 mins until softened and translucent. Set aside to cool slightly.

Drain the spinach really well, pat dry in kitchen paper to remove as much moisture as possible then finely chop and add to a large bowl. Add the onion, breadcrumbs, hazelnuts, lemon zest, garlic, sage, nutmeg, cheese and eggs, then season generously with salt and pepper and mix well.

If cooking straight away, preheat the oven to 200°C/180°C fan/gas 4. Line one large or two smaller flat baking trays with baking paper (if freezing in advance make sure the trays can fit in your freezer). Divide the mixture into 24 balls and space them out well between the baking trays. If cooking straight away, bake for 25-30 mins, turning halfway through cooking, until golden brown and crispy.

If you want to freeze them, wrap the trays with the stuffing balls really well in cling film, making sure you don’t squash them as you do so. Freeze for up to 3 months. Once frozen solid you can transfer them to freezer bags, so they take up less space. To cook from frozen, follow the above method but cook for 40-45 mins, turning halfway through cooking.