Brown rice sage and onion stuffing

Brown rice, sage and onion stuffing

Category: Snack/side dish | Serves: 4 and sufficient to stuff a medium turkey

Prep time: 15 minutes | Cooking time: 30 minutes


175g (6oz) butternut squash, peeled and diced

175g (6oz) brown basmati rice

Reduced salt stock

2 tsp olive oil

2 medium onions, finely diced

2 garlic cloves, crushed

125g (4oz) chestnut mushrooms, roughly chopped

Handful fresh parsley, finely chopped

1 fresh sage leaf, finely chopped or pinch dried

1 small egg yolk

Finely grated zest and juice of 1 lemon

  1. Put the squash and rice in a saucepan and cover with reduced salt stock. Bring to the boil, reduce the heat and simmer for 20 minutes until both rice and squash are just tender. Drain well.
  2. Meanwhile, heat the oil in a frying pan over a medium heat and cook the onions, stirring occasionally, for 5 minutes until soft and golden.
  3. Add the garlic and cook for 1 minute. Turn up the heat, add the mushrooms and cook, stirring for 3-4 minutes until softened. Remove from the heat.
  4. Add the rice and squash to the onions along with the parsley, sage, egg yolk, lemon zest and juice. Mix well, leave to cool then chill completely before using.
  5. Use the stuffing to roast inside the turkey in the traditional way. Alternatively, spoon into a lightly oiled ovenproof dish and bake at 190C, 170C fan oven, gas 5 for 25-30 minutes, cover with foil half way through cooking.

Brown rice sage and onion stuffing

Cook's tips

  • Use whatever herbs you enjoy or may have in the garden but the stronger flavours of thyme, coriander, chives and basil are best.
  • Add 1 tbsp of dried cranberries too for an extra fruity flavour.
  • The stuffing will also work well with chicken or whole boned fish such as trout or mackerel. Cook any remaining stuffing separately or pop in the freezer.
  • The stuffing mix can be frozen for up to 1 week.