Directions:

• 1Preheat oven to 180°C and coat the inside of a loaf tin with a touch of olive oil. Set aside.
• 2Place a medium-sized frying pan over high heat, and add olive oil. Heat for 30 seconds, then add onion, garlic, red capsicum, zucchini, celery, carrot, mushrooms and sage. Stir for 1 minute, then reduce heat to medium. Sauté for a further 6-8 minutes.
• 3Remove pan from heat. Stir in sourdough cubes, 200 g of the nuts, half the cranberries, vegetable stock, parsley, thyme, and nutmeg or allspice. Season with salt and pepper. Spoon the mixture into the loaf tin, then scatter with the remaining nuts and cranberries and press down gently.
• 4Place stuffing in the oven and bake for 35-40 minutes or until the top is golden brown.
• 5Allow loaf to sit for 15 minutes before serving. Serve with cranberry sauce or jelly on the side.

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