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Pork & cider stuffing
Pork & cider stuffing
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Total Time:
55 minutes
Elevate your Christmas feast with this delightful sage-topped stuffing, baked to perfection in any tin. Easily make it vegetarian by swapping sausage for roasted butternut squash.
Ingredients:
  • 2 large leeks
  • 1 big bunch of fresh sage (30g)
  • 330 ml dry cider
  • 400 g quality fruit and nut bread
  • 500 g higher-welfare sausage meat
Instructions:
  • Preheat the oven to 190°C/375°F/gas 5. Trim, wash and finely slice the leeks. Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat, add most of the sage leaves. Cook leeks with salt and pepper until softened. Pour in cider, bring to a boil, cover, and simmer for 5 minutes. Remove from heat and cool slightly. Tear the bread into a food processor, pulse into coarse crumbs. Mix breadcrumbs and sausage meat into the leeks. Grease a 20cm bundt tin, fill with stuffing mixture, and bake for 45 minutes until golden. Heat 1 tablespoon of olive oil in a medium frying pan over medium heat, fry remaining sage leaves until crisp. Turn out the stuffing onto a plate, top with crispy sage, and serve.

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