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Sausage and Apple Stuffing
Type: Side Dishes
Fragrant with sage, this is a tasty side dish for any poultry
Prep Time: 10M
Cooking Time: 40M
Serves: makes 4 servings
Ingredients:
- 2 slices day-old white or whole wheat bread, crusts removed
- 1/4 cup chicken stock or milk
- 1 large egg, lightly beaten
- 2 shallots, finely chopped
- 1 tbsp chopped sage, plus whole leaves to garnish
- 1lb ( 450g) bulk pork sausage
- 1 Granny Smith apple, peeled and shredded
- salt and freshly ground black pepper
- a few whole cranberries, to garnish
Directions:
- Preheat the oven to 350°F (180°C). Cut the bread into 1/2in (13mm) pieces. Place in a mixing bowl, sprinkle with the stock, and let stand 5 minutes, until softened. Mash the soaked bread with a fork, then stir in the beaten egg.
- Stir in the shallots and sage. Add the sausage and apple and season with salt and pepper. Mix until well combined.
- Oil an 11 × 8in (28 × 20cm) baking dish. Spoon the stuffing mixture into the dish. Bake 30 minutes, or until the top is browned.
- Garnish with the sage leaves and cranberries. Serve hot, from the dish.
- freeze for up to 2 months
- Prepare ahead: The stuffing can be covered and refrigerated up to 1 day before baking.
- Good with any poultry.
- Leftovers make great sandwich fillings, with cranberry sauce, tomato chutney, or mustard.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
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