French’s Onion, Pecan and Cranberry Stuffing

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

50 g butter
2 large onions, diced
8 large sage leaves, chopped
300 g white bread
1 grated zest of lemon
2 eggs, beaten
75 g pecans, roughly chopped
75 g dried cranberries
50 g French's® Crunchy Onions

Preparation Method

  • MELT the butter, add the onions and cook very gently for around 10 minutes until completely soft. You will need to stir them occasionally to prevent them sticking. Stir in the sage and set aside. 
  • PREHEAT the oven to 170°C (fan assisted oven). Lightly butter a shallow ovenproof dish.
  • USE around two thirds of the bread to make crumbs in a food processor or by using a grater. Dice the remaining slices into 1cm cubes and stir it all into the pan with the lemon zest, eggs, nuts, cranberries and crunchy onions. Mix well and spoon into the dish.
  • BAKE for 40 minutes until golden.