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Sausage, cranberry and port stuffing

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
by Sophie Grigson

From Saturday Brunch

Method


  1. Soak the cranberries in the port for an hour.

  2. Melt the butter in a pan over a medium heat. Add the onion and bacon and cook gently until the onion is tender and the bacon is cooked.

  3. Add the garlic and fry for another minute.

  4. Remove from the heat to cool slightly, then pour into a bowl.

  5. Add all of the remaining ingredients, including the cranberries and port, and mix well, adding enough egg to bind to form a thick paste.

  6. Fry a small knob of the mixture to test for seasoning, and add salt and freshly ground black pepper to the mixture according to taste. The stuffing is now ready to use, to stuff turkey or chicken.

Ingredients

  • 110g/4oz dried cranberries
  • 55ml/2fl oz ruby port
  • 45g/1½oz butter
  • 1 small onion, chopped
  • 2 rashers unsmoked green back bacon, cut into strips
  • 2 garlic cloves, chopped
  • 450g/1lb sausage-meat
  • 85g/3oz soft white or brown breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • ½ tsp fresh thyme leaves, chopped
  • 150g/5½oz peeled, cooked chestnuts, roughly chopped
  • 1 egg, lightly beaten
  • salt and freshly ground black pepper

Shopping List

Sausage, cranberry and port stuffing

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry

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