14. Apple, walnut and sausage stuffing
This stuffing is as traditional as they come, with a harmonious interplay of pork sausage meat, toasted walnuts, sage and apples against a background of sourdough breadcrumbs, bound with home-made chicken stock and scattered with cranberries. So many delicious things in one tray! So very Christmassy! We prefer to bake our stuffing alongside the bird, rather than in it but you're welcome to stuff your turkey if you'd prefer. Just be aware that it will add to the total cooking time and you have to make sure that the stuffing is piping hot (by which time the breast may be over-done, hence our preference for the separate cook). Remove the plastic film and place in a preheated 180C oven for 25 (small) to 35 minutes (large), or until golden brown and hot throughout.
Sourdough breadcrumbs, pork and fennel sausage, walnuts, apples, onion, celery, garlic, sage, parsley, thyme, fennel seeds, pepper, chicken stock (free-range chicken bones, carrots, celery, onion, garlic, water, peppercorns, bay leaves, parsley), dried cranberries, olive oil, salt. (GLUTEN, TREE NUTS)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults
Serves 4-5 adults or an older/larger family
Can be stuffed inside the turkey or baked alongside the bird.