A wintery stuffing that pairs perfectly with roast turkey, duck or chicken. Make the day before to let the flavours develop for a decadent side dish to your roast.
Serves 4-6.Ingredients:
300g good quality sausage meat
570g ready-made sage and onion stuffing mix (this is with the water added)
10 sage leaves
1 tbsp chopped fresh rosemary
2 clementines, zested
10 whole prunes
150g chopped fresh rhubarb
1 tbsp olive oil
Method:
Pre-heat oven to 160°C.
Mix together the sausage meat, sage leaves, rosemary and clementine zest.
Allow the instant stuffing mix to cool and then add it to the mixing bowl.
Add the prunes and rhubarb and mix together.
Brush the inside of a 2lb loaf tin with the olive oil, this will help turn the stuffing golden brown on the outside.
Add the mix to the loaf tin and press down.
Cook in the pre-heated oven for 45 minutes.
Once cooked remove from the oven and cover with foil. Leave to rest for 20 minutes before removing from the tin.
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