Auberge Cranberry And Sausage Stuffing With Chestnu

Name: Auberge Cranberry And Sausage Stuffing With Chestnuts And Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces butter; 6 pink shallots, peeled & roughly chopped; 1 sprig fresh rosemary, leaves stripped; 1 sprig fresh thyme, leaves stripped; 1 tablespoon chopped fresh celery top; 6 ounces stale bread, cut into cubes; 2 cooking apples, cored & chopped into cubes; 4 ounces vacuum packed chestnuts, chopped; 4 ounces dried cranberries; 1 large orange, zest of; 1 lb good quality pork sausage; salt and black pepper

Servings: persons

2 ounces butter
6 pink shallots, peeled & roughly chopped
1 sprig fresh rosemary, leaves stripped
1 sprig fresh thyme, leaves stripped
1 tablespoon chopped fresh celery top
6 ounces stale bread, cut into cubes
2 cooking apples, cored & chopped into cubes
4 ounces vacuum packed chestnuts, chopped
4 ounces dried cranberries
1 large orange, zest of
1 lb good quality pork sausage
salt and black pepper

1
Melt butter in a large pan and gently fry the chopped shallots, rosemary & thyme leaves together for about 10 minutes or until shallots are soft & golden.
2
Tip them into a large bowl & add the celery tops, bread, apples, chestnuts, cranberries & orange zest.
3
Divide the sausage meat into small balls the size of walnuts.
4
Fry in the juices from the shallots in the same pan until the pieces are golden & well cooked.
5
Add to the bowl with the other ingredients.
6
Stir to mix well, mashing all the ingredients together with the back of a fork.
7
Season with salt & black pepper.
8
Use the stuffing to stuff the neck end of a large chicken or turkey.
9
Put the remaining stuffing into a well greased ovenproof dish & cover with buttered foil.
10
Bake in a pre-heated oven 180C/360F or Gas mark 4 for about 45 minutes or until well cooked through.
11
You can remove the foil for the last 15 minutes to brown the top if you wish.
12
Makes enough stuffing to stuff a 12-14 lb turkey.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ounces butter, 6 pink shallots, peeled & roughly chopped, 1 sprig fresh rosemary, leaves stripped, 1 sprig fresh thyme, leaves stripped, and more.

Yes, Auberge Cranberry And Sausage Stuffing With Chestnuts And Orange falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Auberge Cranberry And Sausage Stuffing With Chestnuts And Orange

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions