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Sourdough, sausage & sage stuffing

Sourdough, sausage & sage stuffing in a roasting dish

Sourdough, sausage & sage stuffing

Name: Sourdough, sausage & sage stuffing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 small loaf of sourdough (about 250g), cut or torn into chunks; 3 tbsp olive oil; 25g butter; 1 onion roughly chopped; 1 apple peeled, cored and coarsely grated; 400g sausagemeat; 2 eggs beaten; 8 sage leaves finely chopped

Samuel Goldsmith

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Serves 6

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 5 out of 5.2 ratingsRate

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Make homemade stuffing to serve with a Sunday roast or Christmas dinner. Made with sourdough, sausagemeat, onion, apple and sage, it's full of flavour

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Ingredients

Nutrition

Units:

MetricUS

1 small loaf of sourdough

(about 250g), cut or torn into chunks
3 tbsp olive oil
25g butter
1 onion

roughly chopped
1 apple

peeled, cored and coarsely grated
400g sausagemeat
2 eggs

beaten
8 sage leaves

finely chopped

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Nutrition: Per serving

kcal442
fat28g
saturates10g
carbs30g
sugars6g
fibre4g
protein15g
salt1.6g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put the bread on a baking tray and drizzle with 2 tbsp of the oil. Bake for 10-12 mins until dry and crisp. Tip into a heatproof bowl.
step 2

Heat the remaining oil and the butter in a large frying pan over a medium heat, and fry the onion until soft and beginning to brown, about 8-10 mins. Tip in the grated apple and cook for a further 5 mins until the apple begins to soften. Remove from the heat and add to the bowl with the bread.
step 3

Add the sausagemeat along with the egg and sage, season well and mix to combine. Press the mixture into a small roasting tin (ours was 13 x 19cm) and bake for 40 mins until golden and cooked through. Will keep chilled for up to three days. Leave to cool completely first.

Recipe from Good Food magazine, November 2022

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A star rating of 5 out of 5.2 ratings

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