Tuesday, December 15, 2009
We ordered some wine for Christmas; red, white and bubbly and with the delivery came this lovely gift. It is filled with delectable fare. Do you like stuffing, or 'seasoning', as we call it? I love it, DMJ is not fussed but I'll bet he'll love the Pork, Cranberry & Herb Stuffing!
1 tbsp vegetable oil, plus extra for oiling
1 onion, finely chopped
2 celery sticks, chopped
450g/1lb pork sausage meat
50g/1 3/4oz fresh white or wholemeal breadcrumbs
50g/1 3/4oz dried cranberries
70g/2 1/2oz fresh cranberries
1tbsp chopped fresh parsley
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme leaves
1 large egg, beaten
salt and pepper
* Heat the oil in a heavy-based frying pan over a medium heat, add the onion and celery and cook, stirring frequently, for 10 minutes until the onion is transparent and soft.
* Meanwhile, preheat the oven to 190C/375F/Gas Mark 5. Break up the sausage meat in a large bowl. Add the breadcrumbs, dried and fresh cranberries and the herbs and mix together well. Add the cooked onion and celery, then the egg. Season well with salt and pepper and mix together thoroughly.
* Form the stuffing into balls, place on an oiled baking sheet and bake in the preheated oven for 25 minutes. Alternatively, spoon into 2 foil tins, level the surface and bake for 45 minutes.
* This stuffing can be made in advance and frozen, as long as the sausage meat has not previously been frozen. Thaw thoroughly before cooking.