CRANBERRY SAUSAGE STUFFING

This make-ahead, sage and sausage meat stuffing, studded with juicy cranberries and buttery sweet chestnuts is the perfect roast turkey or chicken side-kick.

5 from 1 vote

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Prep Time 10

Cook Time 50

Total Time 1

Course Side Dish

Cuisine British

Servings

Equipment

Large mixing bowl
Chef’s knife + chopping board
Measuring jug
Small bowl + fork
Silicone brush
Medium oven-proof dish (approx 8 x 5 inches)

Ingredients

170 g stuffing mix I use Paxo Sage & Onion
150 ml water
350-400 g sausage meat / ground sausage
1 egg lightly beaten
1 small onion finely chopped
80 g Whitworths dried cranberries
100 g ready to eat chestnuts finely chopped
Vegetable or sunflower oil
Pepper to taste

Instructions

Preheat the oven to 200ºc / 180ºc / 400ºf / gas 6. Lightly grease your medium oven proof dish (approx 8 5 inches) with your oil using a silicone brush.
Add the stuffing mix to a large mixing bowl and pour over the water. Add the sausage meat, breaking it up with your hands as you go. Add in all the other ingredients and mix together with your hands until thoroughly combined. Transfer to a greased, medium oven proof dish (approx 8 x 5 inches) and level out.
Transfer to the oven and bake for 50 minutes. If making in advance, see notes.

To Air Fry

If you have an air fryer with one big draw, find a ceramic heat-proof dish to cook the stuffing in that also fits into your air fryer draw. Then just pop it in and air-fry at 180ºc / 360ºf for 20 minutes.

Notes

Preparing in Advance

If making 1-2 days ahead, make the stuffing and add it to oven proof dish, level out and cover with clingfilm and refrigerate, uncooked. Remove from fridge 1 hour before cooking.

If making weeks in advance, make the stuffing and add to oven proof dish, cover in a layer or cling film/saran wrap and a layer of foil and freeze. Defrost for 24 hours in the fridge, then when ready to cook, remove from fridge 1 hour before and transfer to oven-proof dish.

Leftovers

You can keep cooked leftovers in an air-tight food container or resealable food bag in the fridge for 4 days (3 + cook day). Can be eaten hot or cold.

Nutrition

Calories: 2247kcalCarbohydrates: 250gProtein: 75gFat: 105gSaturated Fat: 33gPolyunsaturated Fat: 17gMonounsaturated Fat: 46gTrans Fat: 1gCholesterol: 254mgSodium: 4633mgPotassium: 1972mgFiber: 12gSugar: 77gVitamin A: 296IUVitamin C: 51mgCalcium: 254mgIron: 12mg

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