I love adding more ethnic traditions to my kitchen and marrying outside of your culture naturally brings more traditions to your life. Until I got together with my husband the only kind of stuffing/dressing that I had ever heard of consisted of breadcrumbs either wet or dry. But marrying a Brit introduced me to the beauty of sausage stuffing and I am loving this addition to my holiday table. For sausage stuffing is often served side-by-side with bread stuffing but I could easily see myself just serving sausage stuffing. In the past I have made small meatballs out of the meat mixture but after having it served in a loaf tin earlier this year I think I will stick this that method because it takes a lot less effort and was surprisingly easy to slice.
Sausage Stuffing
25g (2 Tbsp) butter
1 small cooking apple , peeled, cored and diced
800g sausage meat with the casings removed
2 tsp sage
140g (2 c.) fresh breadcrumbs
Recipe from BBC Good Food
Fry the onion in the butter for 5 minutes, then add the apple and cook briefly. Cool, then mix with remaining ingredients and seasoning.
Use to stuff the neck end of the bird, we then roll any leftovers into balls or, pack the whole mixture into a 1kg loaf tin. I like to line a loaf tin with parchment paper so the stuffing is easier to remove.
Bake with turkey for 30-40 minutes (make sure it is cooked at 200C (400F) if your turkey temperature is not that hot then you might need to cook the stuffing for longer. Drain off any fat and serve sliced.
- 2 onions , chopped
- 25g (2 Tbsp) butter
- 1 small cooking apple , peeled, cored and diced
- 800g sausage meat with the casings removed
- 2 tsp sage
- 140g (2 c.) fresh breadcrumbs
- Fry the onion in the butter for 5 minutes, then add the apple and cook briefly. Cool, then mix with remaining ingredients and seasoning.
- Use to stuff the neck end of the bird, we then roll any leftovers into balls or, pack the whole mixture into a 1kg loaf tin.
- Bake with turkey for 30-40 minutes. Drain off any fat and serve sliced.