Sage, Date & Pine Nut Stuffing

I have a really good feeling about this Christmas and the whole build up to this years' big day has been quite wonderful. Like many others, Christmas was always my favorite time of year. I loved every minute of the preparations, the shopping for gifts, the visits to neighbours and friends, the carol services and of course the obligatory Christmas baking. However for the past few years I have found the whole Christmas season to be quite lonely. I imagine for anyone who has lost a loved one would agree that times that been the happiness can be struck with such sadness.  I am privileged to be surrounded by a fantastic family but there will always be a sadness in my heart for my loved one's who have passed. However I really am feeling festive this year and have loved all the prepartions with the children for Christmas. They are so excited and are busy with lots of plans for the week to come, which includes a visit to The Gaiety Theatre to see Robinson Crusoe & the Caribbean Pirates, which should be lots of fun. While in Dublin we may even dine somewhere nice!

The recipe I'm sharing with you today is one you might like to make to accompany your Christmas Roast. I was asked by Kerrygold for a festive recipe using their deliciously creamy butter. As a Kerrygold butter fan I had many to choose from, but decided on this recipe as it is my favourite stuffing recipe.

Sage, Date & Pine Nut Stuffing

A roast dinner of any sort just isn't complete without some stuffing on the side. The basis for any good stuffing are onions diced finely and sautéed in butter, which of course would preferably be creamy Kerrygold. Some breadcrumbs and fresh herbs would make this a very simple yet tasty accompaniment to your Christmas dinner, but the addition of a few chopped dates and a handful of toasted pine nuts makes it a whole lot tastier.

Ingredients

75g/3oz Kerrygold butter

1 large onion, diced

225g/8oz white breadcrumbs

50g toasted pine nuts

2 tbsp freshly chopped sage

6 dates, finely chopped

Salt and freshly ground pepper

Method:

1. Melt the Kerrygold butter in a pan, add the onions and cook for a few minutes until softened but not coloured.

2. Place the breadcrumbs in a bowl with the onion and butter mixture, the pine nuts, the sage and the dates.

3. Mix well to combine and season to taste.

4. Grease an oven- proof dish with a little butter and add the stuffing.

5. Place in a pre-heated oven 190 ̊C/375 ̊F/gas mark 5 for approximately 30 minutes, stirring occasionally to get all the stuffing nice and crispy.