Herby sausage, apple & sourdough stuffing

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

  • Prep:25 mins
    Cook:45 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 188
  • fat 11g
  • saturates 4g
  • carbs 15g
  • sugars 0g
  • fibre 2g
  • protein 6g
  • salt 0.7g

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
  • 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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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