This is a modern twist on traditional Christmas stuffing that cooks the stuffing as a terrine-like loaf. This means that no matter what you’re cooking for Christmas lunch the stuffing will go with it. Moreover, you can serve this for breakfast or even as a starter. Of course, you can use this stuffing to actually stuff your turkey, goose or tunnel-boned lamb or pork as well. I’ve used Cumberland sausages as an example here, but you can substitute your favourite ones (and they don’t have to be pork-based, you can even use vegetarian ones for a vegetarian twist).
Prep time: 20 minutes/Cook time: 40 minutes/Serves: 8-10
Ingredients:
2 onions, sliced
25g (1 oz) butter
1 small Bramley apple, peeled, cored and diced (or use any tart apple)
2 x 400g (14 oz) packs meaty Cumberland sausages, removed from their skins
handful of fresh sage, leaves chopped, plus extra for topping
140g granary breadcrumbs
Method:
Fry the sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly. Set aside to cool, then mix with your choice of sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
Bake for 30-40 mins. Drain off any fat and serve sliced.
