About this recipe:Christmas stuffing will never be the same again! Sourdough, pork sausage, apple and cranberry combine for a festive taste sensation ideal for special occasions and family gatherings.
700g cubed, day-old sourdough bread
680g pork sausagemeat
2 tablespoons butter
320g diced onion
240g diced celery
sea salt and pepper to taste
2 Golden Delicious apples - peeled, cored and diced
180g dried cranberries
120g toasted walnuts, chopped
4 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
60g chopped fresh parsley
470ml chicken stock
110g melted butter
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Method Prep:1hr › Cook:1hr › Ready in:2hr
Preheat the oven to 180 C / Gas 4. Grease a 22x33cm (9x13in) baking dish.
Spread the bread cubes in a thin layer onto two or more baking trays.
Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
Heat a large frying pan over medium-high heat and stir in the sausage meat. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
Melt 2 tablespoons of butter in the same frying pan over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with the melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared baking dish and cover with tin foil.
Bake in the preheated oven for 30 minutes, then remove the foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.