|2 to 3|
garlic cloves, finely minced
medium onion, finely chopped
celery stalk, finely chopped
carrot, peeled and finely chopped
|1 ½ TBSP.|
ARVINDA’S SAVOURY STUFFING BLEND
small loaf of bread, chopped
Preheat the oven to 350F/180C/Gas Mark 4.
In a dutch oven or casserole dish, melt the butter on medium heat. Add the garlic and gently fry for one minute. Add the onion and cook until translucent. Add the celery and carrot and cook for a few minutes until softened.
Sprinkle in ARVINDA’S SAVOURY STUFFING BLEND and mix. Fold in bread, pour in vegetable stock and mix in dried cranberries.
Bake in oven for 30 minutes and serve as a side with a roast.