Recipe

Cranberry, Chestnut, Shallot & Orange Sausage Meat Stuffing Recipe

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Ingredients

Directions

Step #1 Melt butter In a large-ish pan & carefully fry the sliced shallots, rosemary & thyme leaves together for about 10 mins or until shallots are soft & golden.
Step #2 Tip them into a large bowl & add the celery tops, chestnuts, bread, apples, cranberries & orange zest.
Step #3 Divide the sausage meat into small balls the size of walnuts.
Step #4 Fry in the juices from the shallots in the same pan until the pieces are golden & well cooked.
Step #5 Add to the bowl with the other ingredients.
Step #6 Stir to mix well, mashing all the ingredients together with the back of a fork.
Step #7 Spice up with salt & black pepper.
Step #8 Use the stuffing to stuff the neck end of a large chicken or turkey.
Step #9 Put the remaining stuffing into a well greased ovenproof dish & cover with buttered foil wrap.
Step #10 Bake in a pre-heated oven 180C/360F or Gas mark 4 for about 45 mins or until well cooked through.
Step #11 You can remove the foil wrap for the last 15 mins to brown the top if you wish.
Step #12 Makes enough stuffing to stuff a 12-14 lb turkey.
Enjoy the Cranberry, Chestnut, Shallot & Orange Sausage Meat Stuffing recipe

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