Wings-for-dinner gravy
Make this and you’ll have wings for dinner, as well as gravy for Christmas lunch – double win! Source whole wings from the butcher for extra flavour
Rustic sausage, apple & cranberry stuffing
Serves 6 - 8
Prep:
Cook:
Use a slightly stale ciabatta loaf to make this festive sausage stuffing. It has a loose, chunky texture that creates lots of delicious crispy bits
Skip to ingredients
- 2 tsp olive oil
- 2 red onionshalved and sliced
- 2 tsp fennel seeds
- 2 tbsp butter
- 1 large ciabatta loaf(about 250g)
- 1 apple
- 50ml milk
- 6 sausagesskins removed
- 50g dried cranberries
- 2 tbsp polenta
- 4 rosemary sprigsleaves picked and chopped
- small bunch of parsleychopped
- 1 lemonzested
Nutrition: Per serving (8)
- kcal253
- fat11g
- saturates4g
- carbs27g
- sugars9g
- fibre3g
- protein9g
- salt0.8g
Method
step 1
Heat a drizzle of oil in a frying pan over a medium heat. Cook the onions for 10-12 mins with a pinch of salt until soft and caramelised, then add the fennel seeds for the final 2 mins. Heat the oven to 200C/180C fan/gas 6 and rub half the butter over the inside of a roasting tin measuring roughly 25cm x 40cm, and 3cm deep.
step 2
Cut the ciabatta into chunky cubes, about 2cm square, and tip into a large bowl. Cut the apple into slices, then into short matchsticks and add to the bowl. Add the milk, sausagemeat, cranberries, polenta, rosemary, parsley and lemon zest with a little seasoning. Mix well with your hands, scrunching all the ingredients together.
step 3
Transfer the stuffing to the roasting tin without pressing it down too much, you want a loose texture for maximum crispy bits. Will keep frozen for one month. Defrost fully before cooking. Dot over the remaining butter and bake for 35 mins until golden and crispy.
