This is our recipe for the best Christmas Stuffing.
It is full of fresh and vibrant flavours and really wonderful on the Christmas Roast table.
Serve in balls, a roasting dish or use to make the most amazing sausage rolls
Prep time: 5 -10 minutes
Cook time: 30 - 40 minutes
Serves: 8 - 12
INGREDIENTS:
- 2 onions, finely chopped
- 25g butter, unsalted
- 1 tbsp fennel seeds, toasted and ground
- 800g sausage meat, good quality
- 150g breadcrumbs
- 100g chestnuts, roughly chopped
- 100g dried cranberries, roughly chopped
- Small bunch fresh sage, stalks removed and finely chopped
- Fresh thyme, few springs, stalks removed and finely chopped
- 1 orange, zest only
- 1 tbsp Pigs in Blankets Dust
- Nutmeg, good grating
- Sea Salt and Cracked Black Pepper, to taste
METHOD:
- Slowly cook the onions in butter for 15 minutes or until translucent. Then set aside to completely cool with all the buttery juice.
- Prepare all of the other ingredients.
- Combine all ingredients in a bowl with the onions, season really well and mix together.
- Fry off a small amount to test for seasoning. Adjust to your taste
- When ready to cook, preheat oven to 190c
- Either roll into balls (golf ball size) and place on a greased baking sheet or cook in a small loaf tin (buttered). This can be done ahead of time.
- Cook for around 35 mins or until cooked
CHEFS TIP: This can be made a couple of days in advance if you want to get ahead with the prep. Then cook when ready.
And is amazing the following day in a sandwich or on a cold cuts board in slices
Pigs in Blankets Dust:
Our Pigs in Blankets Dust includes a blend of paprika, chipotle and Guajillo chilli which provides a deliciously spicy and smoky kick!