Sausage & cranberry stuffing

Contains pork – recipe is for non-Muslims only
Make stuffing balls to serve alongside your Christmas turkey, or cook the mix in a baking dish if you prefer

Prep:15 mins
Cook:50 mins

Serves 8
Easy

Nutrition per serving

kcal 176
fat 13g
saturates 4g
carbs 11g
sugars 5g
fibre 2g
protein 5g
salt 0.59g

Ingredients

1 onion, finely chopped
25g butter
2 slices white bread, whizzed to chunky breadcrumbs
200g sausagemeat
1 apple, peeled and grated
200g cranberries
50g pistachios
4 sage leaves, finely sliced
½ tsp mixed spice
bay leaves, to serve (optional)

Tip

Bake in a dish
You can make this Sausage & cranberry stuffing in a baking dish, if you prefer. Simply add the meat to the onions and cook, breaking into small pieces, before continuing the recipe as before. Tip the mixture into a baking dish, top with bay leaves and bake for 40 mins until browned on top.

Method

Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.