Breadcrumbs, sausagemeat, bacon, cranberries and port all combine to make this fantastically festive stuffing. Great with your turkey, wonderful on Boxing Day leftover sandwiches. Meaty with touch of fruitiness. It’s a recipe for success…
Ingredients -
100g dried cranberries
50ml ruby port
1 small onion, chopped
2 rashers unsmoked back bacon, cut into strips
50g butter
2 garlic cloves, chopped
450g sausagemeat
140g fresh breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
140g chestnuts, cooked, peeled & roughly chopped
1 medium egg, lightly beaten
Method -
Soak the cranberries in the port for at least an hour.
Gently fry onion & bacon in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute.
Cool slightly, then mix with all the remaining ingredients, including the cranberries & port, adding enough egg to bind. Fry a little of this mix in butter, taste and adjust the seasoning if necessary.
Either spread the stuffing mix in a dish (making a layer around 4cm thick) or roll it into balls (around 4cm in diameter). Bake at 190°C/gas 5/fan 170°C for around 40 mins, until browned and cooked right through. The balls can also be cooked in a tray of hot fat, reducing the time a little.
