Sprout & Sherry Stuffing Gratin
Starter or Side
Feeds 4-6
Cook Time: 40
Difficulty: Medium
Rich, indulgent and super festive!
This is a crowd pleasing way to serve sprouts!
There’s a perception of Sherry as being a bit old school. Something maybe your Nan would drink on Christmas Day. It couldn’t be much further from the truth. It is utterly delicious and just like any wine, there is a real variety to choose from.
I have used an Oloroso Sherry. It’s got a bit more depth, nuttiness and richness than other Sherry’s which makes it perfect to go with the chestnuts, hazelnuts and cream in this dish but any Sherry will do the job!
The stuffing topping is a great quick kitchen hack. It’s got all the seasoning you need, all the festive flavours and just adds a bit of texture and unctuousness to the gratin! If you haven’t got stuffing mix, use some breadcrumbs and add some dried herbs through it.
If you’ve got them, use fresh herbs. Sage, thyme, rosemary, all delicious! If you haven’t, don’t stress, dried herbs will do the job!
You can pop this gratin in the fridge or freezer before putting it in the oven. It will keep chilled for 3 days in the fridge or in your freezer for just about as long as your freezer is on! Cook it from frozen, lower the oven temp and cook for a little longer until it’s piping hot! Cover it with some foil if the stuffing is colouring a little too quickly.
You can make this dish vegan or lactose free by simply using plant based double cream!
INGREDIENTS:
400g Sprouts
3 Tbsp Extra Virgin Olive Oil
1 Medium Onion
2 Cloves Garlic
100ml Sherry
200ml Double Cream
2 Tsp Wholegrain Mustard
1/2 Tsp Sage Leaves
1/2 Tsp Thyme Leaves
Handful Cooked Vac Packed Chestnuts
2-3 Tbsp Dry Stuffing Mix
Handful Hazelnuts
Salt & Pepper
METHOD:
Pre-heat the oven to 180C
Prep and clean the sprouts, then halve them
Add 1 Tbsp oil to a pan and sauté the sprouts on medium-high until lightly golden but not cooked all the way through. Remove from the pan and set aside
Clean the pan, reduce the heat to medium, add another splash of oil, finely dice the onion with a pinch of salt and add to the pan, sweat for 5-6 minutes until just soft.
Peel and finely mince the garlic cloves, add to the onions and cook for 2-3 minutes
Add the sherry, bring to a simmer and reduce the volume by 1/2
Add the double cream, sage, thyme, wholegrain mustard and some salt and pepper and bring to a simmer and gently reduce slightly
Roughly chop the chestnuts and add to the pan. Taste and adjust the seasoning on the sauce
Once you’re happy with the flavour of the sauce, transfer to an oven proof bowl or roasting tin
Roughly chop the hazelnuts, cover the sprouts in the stuffing mix, top with the chopped hazelnuts and bake in the oven for 10-15 minutes until the stuffing mix is golden brown
Remove from the oven and leave to rest for 5-10 minutes before serving
