About this recipe:The perfect stuffing for a roast turkey or roast chicken. Sausagemeat is mixed with cubed bread, leeks, apples and dried cranberries. Serve for Christmas dinner or Sunday lunch.
550g white bread, cubed and baked until slightly dry
450g mild Italian sausage, casings removed
535g leeks, coarsely chopped
4 teaspoons chicken seasoning
250g celery, chopped
3 tart apples, such as Granny Smith, peeled, cored and chopped
120g dried cranberries
2 teaspoons dried rosemary, crushed
325ml chicken stock
salt to taste
ground black pepper to taste
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Method Prep:15min › Cook:25min › Ready in:40min
Saute sausagemeat in a large frying pan over medium heat, crumbling coarsely, for about 10 minutes. Remove sausagemeat to a large bowl with a slotted spoon. Discard the fat.
Into the same pan melt the butter. Add the leeks, apples, celery and chicken seasoning. Saute until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausagemeat. Mix with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
To use, stuff chicken or turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered baking dish at 180 C / Gas 4 for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
I had to modify this recipe as I didn't have Granny Smiths, leeks or plain dried cranberries. So I used an onion, an overripe apple and some left over packet of dried cranberries and blueberries.
Success. Not as sweet as I expected, which is good. I thought with all the fruit it may too overpowering, but no it was just right. Definitely making it again. - 19 Oct 2014