Sausage Stuffing With Apple, Cranberry & Pecans

british

Sausage Stuffing With Apple, Cranberry & Pecans

Easily prepared in advance, this sausage stuffing traybake is an excellent accompaniment for Christmas day. I love making it in one tray for speed and ease, but you can also shape it into stuffing balls if you prefer. Studded with cranberries and apples adding a kick of sweetness which contrasts with the creamy pecans and sizzling sage on top. And of course, don’t forget to keep some for your Boxing Day sandwiches.

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Ingredients

  • red onion 2 (chopped)
  • granny smith apple 2 (grated)
  • pecans 100 g (chopped)
  • sage 1 handful (leaves picked)
  • pork sausages 400 g (crumbled)
  • butter 50 g
  • bread 100 g
  • dried cranberries 75 g
  • clementine 1

Method

  • Preheat the oven to 200°C/180°C fan/gas mark 6.
  • Chop the red onions. Peel and coarsely grate the apples. Roughly chop/crush the pecans. Chop most of the sage leaves, keeping some whole to garnish. Remove the sausage meat from the sausage skins.
  • Melt ⅔ of the butter in a frying pan and gently fry the red onion until softened, around 10 minutes. Transfer from the pan and leave to cool.
  • Make the breadcrumbs by roughly tearing the bread then pulsing it in a food processor. Alternatively if you prefer you can make this recipe with dried breadcrumbs.
  • In a large bowl mix together the breadcrumbs, grated apple, pecans, sausage meat, cranberries, and chopped sage. Zest the clementine directly into the stuffing. Season well with salt and pepper and stir vigorously with a wooden spoon or clean hands, if you prefer.
  • If you like, you can test the seasoning of the mix by frying off a small amount then adjusting to taste if needed.
  • At this stage you can either freeze the stuffing mix, keep it chilled in the fridge for 2 days or cook it straight away.
  • Grease a medium-sized ovenproof dish then spoon the stuffing into it, letting it fall into place rather than pressing with the spoon.
  • Scatter the reserved sage leaves on top and dot with the remaining butter. Bake in the oven for 30 - 40 minutes, until crispy and golden on top.
  • Plate up and enjoy!

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