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Nutrition: Per serving

  • kcal442
  • fat28g
  • saturates10g
  • carbs30g
  • sugars6g
  • fibre4g
  • protein15g
  • salt1.6g
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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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Comments, questions and tips (3)

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A star rating of 5 out of 5.2 ratings

margie4552279

How do you reheat after chilling in the fridge?

SamuelGoldsmith

Hi there. You can roast at the suggested temperature in step 1. It’ll likely need a little longer than the 40 mins as it’s starting from a colder temperature. You could leave for up to 60 mins to bring up to room temperature to help with this. Many thanks, Samuel Goldsmith, Good Food team.

mathertomlcc84UU4

This is is a very versatile stuffing that made for Christmas lunch. I skipped putting the bread in the oven as my sourdough was already a few days old and dried out enough. Very simple to put together, would highly recommend.

lyndseyb avatar

lyndseyb

question

How far in advance of Christmas could you make this?

goodfoodteam avatar
goodfoodteam

Hi, you can make this up to 3 days ahead and keep chilled until needed. Best wishes, BBC Good Food Team.

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