Christmas Sausage & Chestnut Stuffing

This is my new Christmas stuffing recipe, which I adapted from a recipe in GoodFood magazine. Mix sausage meat, herbs, breadcrumbs and chopped chestnuts, then form into patties. Wrap the patties in bacon and roast alongside your spuds. I like this method because the turkey/chicken does not take as long to cook, resulting in moister meat.

Ingredients

  • 200g good-quality sausage meat
  • 100g white breadcrumbs
  • 1 tsp sage, finely chopped
  • 1 tsp parsley, finely chopped
  • ½ tsp rosemary, finely chopped
  • 50g chestnuts, coarsely chopped
  • 1 egg
  • 1 apple
  • salt & pepper
  • 8 slices streaky bacon
  • 8 sage leaves

Method

  1. In a mixing bowl, combine the sausagemeat, breadcrumbs, apple, herbs, chestnuts and egg.
  2. Remove the core and skin from the apple and grate into the mixing bowl.
  3. Season with black pepper and a little salt (remember that your sausagemeat will already be well seasoned). Mix well with your hands.
  4. Form into 8 patties and wrap each patty with a slice of streaky bacon, tucking a sage leaf under the bacon.
  5. Place on a baking sheet (or alongside your roast potatoes) and roast at 180°C for 45 minutes.

Serves 8.

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