Sausage nut stuffing cake

Sausage nut stuffing cake

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(10 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins - 50 mins

Skill level

Easy

Servings

Serves 8 - 10

This basic stuffing recipe is really versatile, you can shape into small balls and cook around the bird or make one fabulous looking cake

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
350
protein
15g
carbs
14g
fat
27g
saturates
9g
fibre
1g
sugar
0g
salt
2g

Ingredients

  • 2 tbsp olive oil
  • 25g butter
  • 3 shallots, finely chopped
  • 2 sticks celery, finely chopped
  • 100g white breadcrumbs
  • 500g good-quality sausagemeat
  • 50g roughly chopped walnuts, plus extra to serve
  • grated zest 1 small orange
  • 1 tbsp chopped sage leaves, or 1 tsp dried
  • 1 egg, beaten
  • 8 rashers rindless streaky bacon
  • handful chopped parsley, to serve

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Have ready an 18-20cm springform cake tin. Heat the oil and butter and gently fry the shallots and celery for 5 mins without colouring them. Tip into a bowl and add the breadcrumbs, sausagemeat, walnuts, orange zest and sage. Add plenty of pepper and a little salt, if using, and mix together with your hands. Add the egg, then mix well.
  2. Arrange the bacon slices in the tin, leaving 5cm strip on the base, then lay them up around the sides of the tin and let the excess hang over the edge. Carefully fill the tin with the stuffing mix, levelling it on top. Fold the bacon over the top of the stuffing, gathering and twisting the ends loosely in the centre. Scatter over the remaining walnuts, pressing them in slightly.
  3. Set the tin on a baking sheet to catch any juices that escape, then bake for 40-45 mins until the top is golden. Cool in the tin for 10 mins, then remove onto a serving plate and scatter with parsley. Cut into wedges to serve.

Recipe from Good Food magazine, December 2005

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Comments

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franniban's picture
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This was a triumph last year, I am doing this again. Everyone wolfed it down!

africanqueen's picture
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I made this recipe well ahead of Christmas day, it was very easy and froze well. Its one of the best stuffing recipes I've ever tasted and it also got the thumbs up from the family and friends we had gathered around our Christmas table. I will definitely be making it again and again and again and not just for Christmas :-)

maggie_b's picture
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I followed Trish's suggestion and froze it - took it out the night before to defrost and reheated it at 180C for about 30'.
I used butcher's streaky bacon which was probably too thick to twist nicely on the top - so would use a thinner streaky in future.
Very well liked by everyone - and will definately make again.

pauldavis81's picture

Im thinking of making this ahead for christmas, but I dont know at which point I can freeze this, and also how long it will keep for??

finkfood's picture
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We also made it in a loaf tin, and the way it came out, with the bacon wrapped around it, made it look like little parcels that each person received. And they loved! It is now a holiday (and other special occasion) favourite in our house!

blackpeculia's picture

How long will this keep in the freezer?

finkfood's picture
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really tasty and easy! We had it for pre-Christmas, Christmas and we're going to make it again!

joannepd's picture
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Made last Xmas. Looked and tasted lovely. Will definitely make again.

lilymayrose's picture

Made this at Christmas 2009. My bunch of ingrates prefer my grandmothers sausagemeat and paxo stuffing. So although it was lovely, I won't be making it again!

gervais's picture
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As with the above comments I have made this for the past few years, freezing it ahead of time and everyone loves it. It is a meal in itself! It will be on the menu again this year.

bblace's picture
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My dh loves this so much i am making it for the third year running! So easy to make and lovely sliced up on a nice platter at the table.

trishtye's picture

Lovely recipe. I made it ahead of time and froze it so nice and easy to reheat on the day.

sussexgirl's picture
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I made it in a loaf tin last year have been informed that I now have to make it every year form now on.

sussexgirl's picture
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I made it in a loaf tin last year have been informed that I now have to make it every year form now on.

carolinenatasha's picture
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I've made this 2 years in a row now and will certainly be making it again this year. It was so popular the first year I made it that I ended up having to make another one on Boxing Day! I've also tried adding a few chopped dried apricots which I thought worked quite well.

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