Pork, cranberry, pine nut and sage stuffing

Recipe from: 2009
chicken stuffing

Ingredients 11
Servings 8
Time 20 minutes

Ingredients

  • 500
    g
    pork sausage meat
  • 2
    onions chopped
  • 8
    cloves garlic chopped
  • 1
    packet of dried cranberries
  • 1
    packet of pine nuts
  • 1
    can
    whole chestnuts
  • a handfull of chopped sage
  • salt & pepper
  • 2
    cup
    bread crumbs
  • 1
    packet of chopped smoked streaky bacon
  • 1
    sprig of rosemary
 

Method

40 minutes
 
To prepare the oven baked dish of stuffing:

Fry the onions and garlic until lightly browned.  Combine this with the sausage meat, bread crumbs, sage and salt and pepper.

In an ovenproof bowl - using no more than half of the above mixture in total - place one layer of this mixture - then top with a layer of pine nuts, chestnuts and cranberries again, using only half of each of the packets of each and half of the tin of chestnuts- then place a layer of the sausage meat mixture on top - top this with half of the bacon.

Garnish with a sprig of rosemary and cover with tin foil ready to go into the oven with the chicken.
I roasted the dish for about 20 minutes covered - and then 20 minutes uncoverd to allow the top  to brown nicely.

To view Janice Tripepi's blog click here.
 

Read more on: festive  |  pork  |  grill  |  recipes
 

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