Crispy traybake stuffing 2016

Crispy traybake stuffing

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(3 ratings)

Prep: 10 mins Cook: 30 mins - 35 mins

Easy

Serves 8 - 10

If your favourite part of the stuffing is the crispy bits, you'll love this recipe. It can be prepped up to two days in advance, then baked on the day

Nutrition and extra info

  • Freezable

Nutrition: per serving (10)

  • kcal343
  • fat23g
  • saturates9g
  • carbs21g
  • sugars5g
  • fibre3g
  • protein11g
  • salt1.1g
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Ingredients

  • 2 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onions, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 Bramley apple, peeled, cored and diced
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 2 x 400g packs Cumberland sausages, skins removed
  • small pack sage leaves, chopped, a few whole leaves reserved to serve
  • 100g breadcrumbs
  • 100g cooked chestnuts, roughly chopped
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

Method

  1. Heat the butter in a large, non-stick pan over a medium heat and cook the onions for 10 mins until softened. Add the apple, cook for 2-3 mins more, then set aside.

  2. Tip the sausagemeat into a large bowl, and combine with the onion and apple mixture, all the other ingredients and some seasoning. Use your hands to mix everything really well. Can be kept in the fridge up to two days before baking.

  3. While the turkey crown is resting, spread the stuffing into a large shallow roasting tin and cook in the oven with the turkey legs for 30-35 mins until the top has formed a crust. Serve immediately with the reserved sage leaves scattered over.

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Comments, questions and tips

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nicolekemp@tisc...
2nd Dec, 2016
It states that you are able to freeze the stuffing but at what stage would this be done?
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