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Sausage and Apple Stuffing

Fragrant with sage, this is a tasty side dish for any poultry

Prep Time: 10M

Cooking Time: 40M

Serves: makes 4 servings


  • 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
Sausage and Apple Stuffing photo

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  1. 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.
  2. Stir in the shallots and sage. Add the sausage and apple and season with salt and pepper. Mix until well combined.
  3. Oil an 11 × 8in (28 × 20cm) baking dish. Spoon the stuffing mixture into the dish. Bake 30 minutes, or until the top is browned.
  4. 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:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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