Apple, chestnut & bacon stuffing
A delicious update on traditional Christmas stuffing! It's a very popular accompaniment to potatoes and vegetables.
Prep: 10 minutesCook: 45 minutes
30g butter2 medium sized onions, studded with cloves6 rashers streaky bacon10 leaves of sage, torn100g fresh breadcrumbs360g vacuum packed cooked chestnuts, finely chopped or crumbled3 Granny Smith apples, unpeeled and grated200g pork sausage meat10 sage leaves, for garnishSalt and pepper
Melt 20g butter in a pan and fry the onions and bacon over a medium heat until transparent, add the remaining butter then add torn sage and season well with salt and pepper.
Cook for two minutes, then remove from the heat.
In a large bowl soak the breadcrumbs in 250ml of water for a few minutes, until the water is all absorbed.
Stir in chestnuts, apples and sausage meat and beat well with a wooden spoon for about three minutes to incorporate some air. This will make it expand during cooking and give you a fluffy rather than stodgy stuffing.
Grease a 30cm x 10cm approximately ovenproof dish, spoon the stuffing in (do not pat down, let it fall naturally). Garnish with half the sage leaves and cook at 200C/gas 6 for about 40 minutes until crispy on top.
Remove any overcooked sage and lay fresh sage over to garnish.
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