Sausage & cranberry stuffing

Sausage & cranberry stuffing

3.375

(8 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 8

Make stuffing balls to serve alongside your Christmas turkey, or cook the mix in a baking dish if you prefer

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
176
protein
5g
carbs
11g
fat
13g
saturates
4g
fibre
2g
sugar
5g
salt
0.59g
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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)

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  • Tip

    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

  1. 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.
  2. 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.

Recipe from Good Food magazine, December 2010

BBC GoodFood Magazine

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Comments

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daviesaj7's picture
daviesaj708:33, 10th Jan, 2013

I think they added too many '0's to the cranberries - 20-25gm is more than enough if you are using dried. The recipe quantities for the whole recipe makes quite a lot, but any unused stuffing freezes well

bernicemiller's picture
bernicemiller03:10, 31st Dec, 2011
4

Made for Christmas and this was another dish my fiance loved. I didn't add as many cranberries after reading comments so it turned out really well, even using fresh cranberries.

gervais's picture
gervais08:34, 7th Dec, 2011
2

I made this last year and agree 100% with the comments about the cranberries,there were so many of them that it was impossible to keep them from falling out of the ball shapes. I quite liked them but the rest of the family thought them too sweet,wont be making them this year. Thought I might try the Italian stuffing recipe in 2011 GF mag.

sjaanbarten's picture
sjaanbarten11:12, 1st Jan, 2011
3

The Netherlands comment here:

Tasted lovely all guests thought so.
But I agree with the above comment about falling apart.
Next time I will double the amount of sausage-meat and at an egg.

hannelie's picture
hannelie06:19, 25th Dec, 2010

This was totally awesome and loved by the whole family. Fewer cranberries would make it easier to roll into balls though.

caroleharding's picture
caroleharding01:22, 18th Dec, 2010
4

This is a tasty stuffing recipe, but I agree with the above comment. There are far too many cranberries - half as many would be more appropriate, and dried cranberries work very well (it was all I had).

jbinksyboy's picture
jbinksyboy02:21, 14th Dec, 2010
2

Sorry to say this but I think that there are way too many cranberries in this recipe. It's so tart and sweet that the he sausage, sage and nutty flavours are totally overpowered. I'm pretty sure dried cranberries would be better and intend to give it another go soon!

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