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Herby sausage, apple & sourdough stuffing

Herby sausage, apple and sourdough stuffing in a roasting dish

Herby sausage, apple & sourdough stuffing

Name: Herby sausage, apple & sourdough stuffing
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 1 sourdough loaf (350-400g); 1 tbsp olive oil plus extra for frying and drizzling; 150ml chicken stock; 50g unsalted butter; 1 large leek halved through the centre, washed and sliced; 1 onion finely chopped; 2 tsp fennel seeds; 6-8 sausages (400g); 2 apples peeled and chopped; small bunch of rosemary leaves picked and finely chopped; 4 sage leaves finely chopped plus 4 whole leaves to serve; 1 large egg

Good Food team

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Easy

Prep: 25 mins

Cook: 45 mins

plus cooling

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Enjoy this stuffing for a special Sunday roast, or at Christmas. With sausage, apple, sage and onion, it can also be frozen so you could make it ahead

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 sourdough

loaf (350-400g)
1 tbsp olive oil

plus extra for frying and drizzling
150ml chicken stock
50g unsalted butter
1 large leek

halved through the centre, washed and sliced
1 onion

finely chopped
2 tsp fennel seeds
6-8 sausages

(400g)
2 apples

peeled and chopped
small bunch of rosemary

leaves picked and finely chopped
4 sage leaves

finely chopped plus 4 whole leaves to serve
1 large egg

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Nutrition: Per serving

kcal188
fat11g
saturates4g
carbs15g
sugars3g
fibre2g
protein6g
salt0.7g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.
step 2

Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.
step 3

Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.

Recipe from Good Food magazine, Christmas 2020

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