Rosemary sage and pine nut stuffing

You can't beat a flavour-packed stuffing at Christmas! Tantalise your tastebuds with Nadia's rosemary and sage pine nut stuffing.

Use to stuff the turkey or serve baked separatelyPrep: 5 minutes

Ingredients:110g butter1 medium onion, finely choppedSalt and pepper60g pine nuts225g ciabatta bread breadcrumbs (or any fresh breadcrumbs)1 ½ tbsp chopped fresh rosemary1 ½ tbsp chopped fresh sage

Method:

• Melt 85g of the butter in a frying pan over a medium heat. When it is foaming add the chopped onion and season. Cover with dampened baking parchment and simmer gently until softened about 8-10 minutes.

• Set aside to cool

• Melt the remaining 25g butter in a small frying pan and gently fry the pine nuts until they start to turn golden. Remove from the heat and immediately mix into the cooked onion mixture. Stir in the breadcrumbs, rosemary and sage and season to taste. Use to stuff the turkey (see above), or roll into balls and bake as below, alternatively bake in an ovenproof dish for 20 minutes at 200C/gas 6 until crisp and golden.

Christmas tip:

• Get ahead: The stuffing can be made in advance and frozen flat in a freezer proof bag for quick defrosting if using to stuff the turkey, or bake separately

• Or freeze stuffing balls and cook from frozen if liked, adding an extra 10 minutes to the cooking time