Recipe: A side of stuffing
While it may be referred to as ‘stuffing’ the name can be misleading! When stuffing your poultry before roasting, the stuffing can absorb juices that could cause nasty food poisoning if not cooked correctly. Preparing your ‘stuffing’ as a side dish allows you to cook the poultry according to your preference and still savour the complementary taste of the stuffing.
INGREDIENTS
- 2 tablespoons butter
- 100g bread crumbs
- 2 onions, diced
- 1 clove of garlic, chopped
- 1 red apple, diced finely
- 400g good quality pork sausages, skin removed
- Small handful of sage and parsley, finely chopped
- 100g of walnuts or tinned chestnuts, finely chopped
- Salt and pepper
METHOD
1. Melt butter in a pan and cook onions and garlic over medium heat for 5 to 10 minutes.
2. Add diced apple to the pan and cook for another 2 to 3 minutes.
3. Remove from heat and set aside.
4. Place sausage meat in a bowl and add all the other ingredients, including the apple and onion mixture.
5. Mix thoroughly and season according to taste.
6. Spread the stuffing in a shallow, oven dish, and bake for 30 - 35 minutes.
7. Cut into pieces and serve as a tasty side dish with your choice of poultry or pork.
