Rustic sausage, apple & cranberry stuffing

Name: Rustic sausage, apple & cranberry stuffing
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 2 tsp olive oil; 2 red onions halved and sliced; 2 tsp fennel seeds; 2 tbsp butter; 1 large ciabatta loaf (about 250g); 1 apple; 50ml milk; 6 sausages skins removed; 50g dried cranberries; 2 tbsp polenta; 4 rosemary sprigs leaves picked and chopped; small bunch of parsley chopped; 1 lemon zested

Cassie Best

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Serves 6 - 8

Prep: 15 mins

Cook: 50 mins

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Use a slightly stale ciabatta loaf to make this festive sausage stuffing. It has a loose, chunky texture that creates lots of delicious crispy bits

Freezable (unbaked)

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Ingredients

Nutrition

Units:

MetricUS

2 tsp olive oil
2 red onions

halved and sliced
2 tsp fennel seeds
2 tbsp butter
1 large ciabatta loaf

(about 250g)
1 apple
50ml milk
6 sausages

skins removed
50g dried cranberries
2 tbsp polenta
4 rosemary sprigs

leaves picked and chopped
small bunch of parsley

chopped
1 lemon

zested

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Nutrition: Per serving (8)

kcal253
fat11g
saturates4g
carbs27g
sugars9g
fibre3g
protein9g
salt0.8g

Method

step 1

Heat a drizzle of oil in a frying pan over a medium heat. Cook the onions for 10-12 mins with a pinch of salt until soft and caramelised, then add the fennel seeds for the final 2 mins. Heat the oven to 200C/180C fan/gas 6 and rub half the butter over the inside of a roasting tin measuring roughly 25cm x 40cm, and 3cm deep.
step 2

Cut the ciabatta into chunky cubes, about 2cm square, and tip into a large bowl. Cut the apple into slices, then into short matchsticks and add to the bowl. Add the milk, sausagemeat, cranberries, polenta, rosemary, parsley and lemon zest with a little seasoning. Mix well with your hands, scrunching all the ingredients together.
step 3

Transfer the stuffing to the roasting tin without pressing it down too much, you want a loose texture for maximum crispy bits. Will keep frozen for one month. Defrost fully before cooking. Dot over the remaining butter and bake for 35 mins until golden and crispy.

Recipe from Good Food magazine, Christmas 2024

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