About this recipe:The flavour of cranberries is paired perfectly with the pork in this delicious stuffing, ideal for special occasions like Christmas. This stuffing can be cooked in its own dish or used to stuff the bird.
340g fresh cranberries
210g bread cubes
120g seasoned dried breadcrumbs
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh sage
1 pinch fresh thyme
1/3 teaspoon celery seed
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/3 teaspoon ground black pepper
470ml reduced sodium chicken stock
60g chopped walnuts
90g chopped orange with skin on
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Method Prep:30min › Cook:25min › Ready in:55min
Place cranberries in a medium saucepan with enough water to cover, and bring to the boil. Cook just until skins pop. Drain, and cool.
Place sausage in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, and cool.
Preheat oven to 180 C / Gas 4.
In a medium baking dish, mix cranberries, sausage, bread cubes, dried breadcrumbs, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper. Stir in chicken stock to desired consistency. Mix in walnuts and orange.
Bake 25 minutes in the preheated oven, until surface is crisp and lightly browned.