Chestnut, Parsnip & Sage Oatmeal Stuffing

Preheat the oven to 180°C.

Weigh out the coarse oatmeal into a bowl, pour over the vegetable stock and leave to soak while you prepare the rest of the stuffing.

Peel the parsnips and cut into small pieces, place in a pan, cover with water and and boil until just cooked. Drain and put to one side.

Meanwhile, heat the oil in a large frying pan and gently fry the onions for 4-5 minutes until they start to soften.  Add the garlic, chopped apple and chestnuts. Continue to cook, stirring regularly, for a few more minutes.  Tip the soaked oatmeal and stock, breadcrumbs, herbs, and nutritional yeast into the pan. Mix all the ingredients together until they start to bind. Just add a splash more boiling water if the mixture doesn’t stick together.

Spoon the stuffing into a 22cm round oven-proof dish. Place in the middle of oven and cook for 40 minutes until golden on top.

Serve immediately scattered with a few more sprigs of fresh thyme.