Sausage and cranberry stuffing
Sausage & cranberry stuffing
Make stuffing balls to serve alongside your Christmas turkey, or cook the mix in a baking dish if you prefer
- Prep: 15 mins
Cook: 50 mins - Serves 8
- Easy
Ingredients
- 1 onion, finely chopped
- 25g butter
- 2 slices white bread, whizzed to chunky breadcrumbs
- 200g sausagemeat
- 1 apple, peeled and grated
- 200g cranberries
- 50g pistachios
- 4 sage leaves, finely sliced
- ½ tsp mixed spice
- bay leaves, to serve (optional)
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.
Method
-
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.
-
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.
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