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Pork, apple and pecan tray stuffing recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate stuffing by baking it as a delicious, crispy side dish.
Ingredients:
  • 1/3 x 680g loaf unsliced white bread, crust removed, cut into 2cm cubes
  • 500g pork sausages, casings removed
  • 1/3 bunch fresh rosemary
  • 125g butter, chopped
  • 2 garlic cloves, crushed
  • 1 brown onion, chopped
  • 2 celery stalks, sliced
  • 2 pink lady apples, halved, cored, chopped
  • 20.00 ml finely chopped fresh thyme leaves
  • 84.15 gm Salt Reduced Chicken Style Liquid Stock
  • 187.50 ml pecans, roughly chopped
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Line a large baking tray with baking paper and arrange the bread slices on it in a single layer. Bake for 10-12 minutes until they turn light golden and crispy. Remove from the oven and set aside.
  • Heat oil in a frying pan over medium heat. Add sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer sausage and juices to a large greased baking tray.
  • Pluck 7 small sprig tips from rosemary and finely chop the remaining leaves. Heat a frying pan over medium heat and add butter to melt. Stir in garlic, onion, celery, apple, thyme, and chopped rosemary. Cook for 4 to 5 minutes until slightly softened. Combine with sausage on a tray, season, and pour over stock. Garnish with croutons and the reserved rosemary sprig tips.
  • Roast until veggies are tender, then sprinkle in pecans for the final 15 minutes. Serve hot.

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