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Bread cubes, red onion, fennel and apple stuffing

By Gradz Bakery
An all one roast or stuffing mix – serve on it’s own as a veggie dish or serve alongside roast turkey, chicken or pork  Recipe Number 32 is the GRADZ Sourdough Bread with Hemp and Pumpkin Seeds. We worked hard…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 4 slices of gradz sourdough bread with hemp and pumpkin seeds
  • 1 fennel bulb, (trimmed and sliced)
  • 2 red onions, (roughly chopped)
  • 2 apples, (roughly chopped)
  • 2 tbsp of olive oil
  • 1 pinch of black pepper
  • 100 g of pomegranate seeds
  • 1 handful of flat leaf parsley, (finely chopped)
  • 1 pinch of sea salt

Method

4 steps

  1. Step 1

    Preheat the oven to Gas 6/200C (180C fan oven) Add the fennel, onions and apple to a roasting tin.

  2. Step 2

    Slice the bread into even sized pieces and add to the fennel mix. Drizzle over the olive oil, season well then toss together using your hands.

  3. Step 3

    Put in the oven and cook for about 30 mins or until golden and tender, if the bread is browning too much, cover loosely with foil. Remove from oven, scatter over pomegranate seeds and chopped parsley to serve.

  4. Step 4

    Tip: For a meaty version, add chopped sausages to the mix – roast until sausages are cooked through.