Waitrose and Partners
Apple and sausagemeat stuffing

Apple and sausagemeat stuffing

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseAccompaniment
  • Prepare25 mins
  • Cook1 hr 25 mins
  • Total time1 hr 50 mins
  • Pluscooling

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Ingredients

  • 75g unsalted butter
  • 200g chicken livers, roughly chopped
  • 1 large onion, finely chopped
  • 1 fresh bay leaf
  • 2 garlic cloves, crushed
  • ½ 20g pack sage, leaves finely chopped
  • 900g sausagemeat
  • 200g soft breadcrumbs
  • 3 apples (such as braeburn or cox), cored and chopped
  • 200g unsmoked lardons

Method

  1. Melt the butter in a large frying pan, add the livers and fry on a medium-high heat until they just lose their pinkness. Scoop onto a plate; set aside.

  2. Return the pan to the heat and add the remaining butter, the onion and bay leaf; sweat gently for 20 minutes until soft and tinged golden. Add the garlic and sage, then cook for a further minute. Remove and discard the bay leaf, turn the heat off and allow the onion mixture to cool.

  3. Preheat the oven to 220˚C, gas mark 7. In a large bowl, combine the sausagemeat, breadcrumbs, apples, lardons, cooled onion mixture and livers; season. Spoon into an ovenproof dish (about 22cm x 30cm). When ready to cook, cover with foil and bake for 35-40 minutes until cooked through, then remove the foil and cook for 10-15 minutes to crisp the top a little.

Cook’s tip

MAKING AHEAD?

To save time, the stuffing can be made as far as the final stage (when ready to cook) a week in advance and frozen, covered tightly, in the dish. Defrost in the fridge overnight before baking.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,294kJ/ 550kcals

Fat

35g

Saturated Fat

14g

Carbohydrates

27g

Sugars

9.3g

Fibre

2.8g

Protein

31g

Salt

2.3g

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Overall rating (4/5)

4 out of 5 stars1 rating