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1 hour
- 3 onions
- olive oil
- a few sprigs of fresh woody herbs, such as sage, rosemary, thyme
- 1 pinch of dried chilli flakes optional
- 400 g stale bread
- 150 ml semi-skimmed milk
- 600 g quality sausagemeat or chipolata sausages
- unsalted butter for greasing
- Finely chop the onions and sweat in a pan with olive oil, salt, and pepper until soft. Add herbs and chili flakes. Soak bread in milk and water, squeeze out liquid and transfer to a bowl. Mix in the onions and sausagemeat. Enhance with dried fruit, nuts, sherry, zest, and nutmeg if desired. Reserve some stuffing, then press the rest into a buttered baking dish. Decorate with extra ingredients, drizzle with oil, and chill. Bake at 180°C/350°F/gas 4 for 35-40 minutes until golden.
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