HERBY SAUSAGE, APPLE & SOURDOUGH STUFFING

Herby sausage, apple & sourdough stuffing image

Enjoy this stuffing for a special Sunday roast, or at Christmas. With sausage, apple, sage and onion, it can also be frozen so you could make it ahead

Provided by Good Food team

Time 1h10m

Number Of Ingredients 12

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Ingredients

1 sourdough loaf (350-400g)
1 tbsp olive oil, plus extra for frying and drizzling
150ml chicken stock
50g unsalted butter
1 large leek, halved through the centre, washed and sliced
1 onion, finely chopped
2 tsp fennel seeds
6-8 sausages (400g)
2 apples, peeled and chopped
small bunch of rosemary, leaves picked and finely chopped
4 sage leaves, finely chopped plus 4 whole leaves to serve
1 large egg

Steps:

Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.
Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.
Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.

Nutrition Facts : Calories 188 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium