Name: Sausage & cranberry stuffing
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
Ingredients: 1 onion finely chopped; 25g butter; 2 slices white bread whizzed to chunky breadcrumbs; 200g sausagemeat; 1 apple peeled and grated; 200g cranberry; 50g pistachios; 4 sage leaves, finely sliced; ½ tsp mixed spice; bay leaves to serve (optional)

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Sausage & cranberry stuffing

Sausage & cranberry stuffing

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 3.6 out of 5.16 ratingsRate

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Make stuffing balls to serve alongside your Christmas turkey, or cook the mix in a baking dish if you prefer

Freezable

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Rolled turkey breast with herby lemon & pine nut stuffing

A star rating of 4.6 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

1 onion

finely chopped
25g butter
2 slices white bread

whizzed to chunky breadcrumbs
200g sausagemeat
1 apple

peeled and grated
200g cranberry
50g pistachios
4 sage

leaves, finely sliced
½ tsp mixed spice
bay leaves

to serve (optional)

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Nutrition: per serving

kcal176
fat13g
saturates4g
carbs11g
sugars5g
fibre2g
protein5g
salt0.59g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
step 2

To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.

RECIPE TIPS

BAKE IN A DISH

You can make this Sausage & cranberry stuffing in a baking dish, if you prefer. Simply add the meat to the onions and cook, breaking into small pieces, before continuing the recipe as before. Tip the mixture into a baking dish, top with bay leaves and bake for 40 mins until browned on top.

Recipe from Good Food magazine, December 2010

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A star rating of 3.6 out of 5.16 ratings

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