Buttered Pecan, Cranberry And Apricot Sausage Stuff

Name: Buttered Pecan, Cranberry And Apricot Sausage Stuffing Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; butter, for greasing; 4 pecan halves; 5 bay leaves; Stuffing; 85 g butter; 1 tablespoon olive oil; 2 onions, chopped; 1 teaspoon ground coriander; 50 g pecans, chopped; 100 g fresh white breadcrumbs; 140 g pork sausage (or skinned sausages); 75 g ready-to-eat dried apricots; 25 g dried cranberries or 25 g craisins; 1 small orange, finely grated zest only; 4 -6 sage leaves, finely chopped; 1 large egg, beaten

Servings: persons

Topping
butter, for greasing
4 pecan halves
5 bay leaves
Stuffing
85 g butter
1 tablespoon olive oil
2 onions, chopped
1 teaspoon ground coriander
50 g pecans, chopped
100 g fresh white breadcrumbs
140 g pork sausage (or skinned sausages)
75 g ready-to-eat dried apricots
25 g dried cranberries or 25 g craisins
1 small orange, finely grated zest only
4 -6 sage leaves, finely chopped
1 large egg, beaten

1
For the topping: butter a 1kg (2 lb) loaf tin and line the base with greaseproof paper. Lay the four pecan halves and the bay leaves alternately in a line along the bottom of the tin. Preheat the oven to 190C/375F/gas 5.
2
For the stuffing: heat 50g of the butter for the stuffing in a large frying pan with the oil until the butter has melted. Add the onions and fry for 8-10 minutes until softened and starting to turn golden, stirring occasionally. Stir in the ground coriander and the rest of the butter and fry for another 3-4 minutes to soften and to caramelise the onions a bit more. Tip in the nuts and stir them around until they start to look toasty.
3
Remove the pan from the heat and mix in the breadcrumbs, sausage meat, apricots, cranberries, orange zest, sage leaves, egg and some salt and pepper to season. When combined, spoon the stuffing into the tin and pack it down lightly. Cover with a piece of buttered greaseproof paper.
4
Bake for 30 minutes, then remove the paper and bake for another 5 to 10 minutes. Remove from the oven and leave to stand for a few minutes.
5
Discard the paper, loosen the sides with a round-bladed knife and turn out the stuffing so the pecans and bay leaves are on the top. Slice to serve.

1209

kcal

Calories

111

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 17 ingredients. The key ingredients include: Topping, butter, for greasing, 4 pecan halves, 5 bay leaves, and more.

Yes, Buttered Pecan, Cranberry And Apricot Sausage Stuffing Loaf 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!

Buttered Pecan, Cranberry And Apricot Sausage Stuffing Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions