Find your recipes and restaurants here

Pork, cranberry, pine nut and sage stuffing

Recipe from: 2009
chicken stuffing

Ingredients 11
Servings 8
Time 20 minutes


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


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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.