Cranberry, hazelnut & sage stuffing

Name: Cranberry, hazelnut & sage stuffing
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 tbsp vegetable or sunflower oil, plus extra for greasing; 1 Essential Red Onion, roughly chopped; 1 tbsp balsamic vinegar; 20 g pack sage, plus extra leaves to serve; 75 g roasted chopped hazelnuts; 75 g dried cranberries, plus extra to serve; 75 g soft breadcrumbs (or 3 slices white bread, whizzed into breadcrumbs); 100 ml Essential Whole Milk; 1 egg, lightly beaten; 450 g Pork Sausagemeat with Black Pepper & Nutmeg; ¼ tsp salt

This jewelled stuffing is the kind of guest that works at any party, traditional or vegan (if you use the tip below). Prepare and cook on Christmas Eve, then reheat until piping hot on the day.

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Serves6
CourseAccompaniment
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins

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Ingredients

1 tbsp vegetable or sunflower oil, plus extra for greasing
1 Essential Red Onion, roughly chopped
1 tbsp balsamic vinegar
¼ x 20g pack sage, plus extra leaves to serve
75g roasted chopped hazelnuts
75g dried cranberries, plus extra to serve
75g soft breadcrumbs (or 3 slices white bread, whizzed into breadcrumbs)
100ml Essential Whole Milk
1 egg, lightly beaten
450g Pork Sausagemeat with Black Pepper & Nutmeg
¼ tsp salt

Method

Preheat the oven to 180ºC, gas mark 4. Heat the oil in a frying pan over a medium heat and fry the onion with a pinch of salt for 10 minutes, until softened and golden. Add the vinegar, cook for another 30 seconds, then set aside to cool. Slice the sage leaves.
In a bowl, mix together the sage, onion and remaining ingredients. Put in a greased 900g loaf tin. Bake for 45 minutes, covering with foil after 30 minutes if browning too fast, until cooked through with no pink meat. Run a cutlery knife around the edge, turn out onto a plate and decorate with the extra berries and sage leaves.

Cook’s tip

Make it vegan

Omit the sausagemeat, breadcrumbs, milk and eggs. Roughly chop 400g chestnut mushrooms; dry-fry in a large frying pan until the water has evaporated. Add 1 tsp vegetable oil; cook until golden. Stir in 1 tbsp soy sauce, season and allow to cool. Whizz 100g vegan bread into crumbs; mix with 300ml oat milk. Mix in the mushrooms and remaining ingredients. Tip into a greased 900g loaf tin; cook for 25 30 minutes, until golden and set. Turn out and decorate as left.