This is a really yummy, really simple stuffing that is great for the holiday season. You can either make it as a real stuffing, or bake it separately for a wonderful vegan option for your Christmas guests.
2 bread rolls
1 onion, chopped into quarters
1/2 cup dried cranberries
2 good handfuls of roquette/arugula
1 tsp thyme
3 tbsp vegetable stock (for vegan option)
Put cranberries in a bowl and cover with boiling water. Leave for at least 10 minutes. Place bread rolls in food processor. Blend until they are fully crumbed. Add in onion, and continue to blend until the onion is finely diced. Drain cranberries and add, along with the thyme and arugula. Stuff in bird if used as traditional stuffing.
To make vegan option, place processed ingredients in a lined baking dish, and lightly sprinkle with vegetable stock to keep moist. Be sure to only use a small amount of stock, as too much will make the stuffing gluggy and sticky. Add extra stock, again lighly, during baking if stuffing becomes too dry.
Bake in a medium oven for 15 minutes. Enjoy.