Name: Sausage & Bramley stuffing
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 celery stick, finely chopped; 1 large onion chopped; 2 x 400g packs meaty Cumberland sausages; 1 Bramley apple peeled and chopped (about 325g); 85g fresh white breadcrumbs; 2 tbsp chopped fresh sage; 5 tbsp chopped fresh parsley plus extra to serve (optional); 1 large egg; 10 rindless streaky bacon rashers

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Sausage & Bramley stuffing

Sausage & Bramley stuffing

Sara Buenfeld

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Serves 8

Easy

Prep: 25 mins

Cook: 1 hr and 10 mins

A star rating of 4.9 out of 5.10 ratingsRate

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This recipe will give you enough to stuff the Christmas turkey and also make a tasty stuffing loaf

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 celery

stick, finely chopped
1 large onion

chopped
2 x 400g packs meaty Cumberland sausages
1 Bramley apple

peeled and chopped (about 325g)
85g fresh white breadcrumbs
2 tbsp chopped fresh sage
5 tbsp chopped fresh parsley

plus extra to serve (optional)
1 large egg
10 rindless streaky bacon

rashers

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Nutrition: per serving

kcal485
fat34g
saturates12g
carbs23g
sugars8g
fibre2g
protein21g
salt3.5g

Method

step 1

Heat the oil in a large pan, add the celery and onion, and cook for about 5 mins until starting to soften. Tip into a bowl to cool while you remove the sausagemeat from the skins. Add the apple, sausagemeat, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands. Use 1/4 to stuff the neck cavity of the turkey (see 'Goes well with')
step 2

For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve.

Recipe from Good Food magazine, November 2014

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A star rating of 4.9 out of 5.10 ratings

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