Sausage, Chestnut and Cranberry Stuffing
“The dried cranberries add a special touch to my traditional chestnut stuffing. The stuffing can be stuffed into the neck cavity of the turkey, baked in a tray or rolled into balls and baked alongside the turkey, it will also be lovely cooked in a tomato sauce to serve with pasta, giant couscous or rice.”
By Merchant Gourmet Cook, Alex Mackay
Suitable for dairy-free
- 1 x 180g pouch of Merchant Gourmet Whole Chestnuts
- 100g, Merchant Gourmet One Minute Polenta or fine breadcrumbs
- 700g best quality sausage meat
- 2 medium onions, peeled and finely chopped
- 150g dried cranberries
- 5 large sprigs of rosemary, spikes only, finely chopped
- 1 teaspoon Mixed Spice
- 2 large egg yolks
Prep ahead You can make the stuffing at least a day ahead before cooking or stuffing your bird.
1.Pre-heat your oven to 180C/Gas Mark 4 upper middle shelf
2.Mix the sausage meat together with the chopped onions, Merchant Gourmet Chestnuts and Polenta, dried cranberries; rosemary, mixed spice, egg yolks and a heaped teaspoon each of salt and black pepper
3.If you are stuffing a turkey, lift the flap of skin at the top of the turkey breasts. Loosely push about 1/3 of the stuffing underneath. Fold the flap of skin back over so that it holds the stuffing in, but make sure that it is not too tightly packed or the skin will split as it roasts. Truss the turkey, making sure that you leave the skin slightly loose, but secure the neck flap well. If you don’t have a trussing needle, use a wooden skewer to do this
4.Separate the remaining stuffing into 16 pieces, dust your hands with polenta if the stuffing is sticky and roll the 16 pieces into balls. Put them in the fridge until you need them
5.Bake the stuffing balls for 20 minutes
6.Alternatively, spoon the leftover mixture into an ovenproof dish, brush with olive oil and place in the oven 180C /Gas 4 for 30-40 minutes, depending on how crispy you like it on top
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