BUTTERED PECAN, CRANBERRY AND APRICOT SAUSAGE STUFFING LOAF
A wonderful stuffing recipe for your turkey or indeed lamb, beef or game birds - this is baked in a bread (loaf) tin and looks very impressive when turned out, as well as being easy to slice and serve. It can also be served as an alternative type of "meatloaf" with salad, pickles and chutneys........or even better, in sandwiches. I have also made this as a vegetarian option, leaving out the sausage meat and adding more breadcrumbs to the stuffing loaf.
Provided by French Tart
Categories Pork
Time 1h10m
Yield 1 Stuffing Loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 276, Fat 21, SaturatedFat 7.9, Cholesterol 61.7, Sodium 267.9, Carbohydrate 17.9, Fiber 2.6, Sugar 8.3, Protein 5.8
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Umar Rehman Shah
[email protected]I will definitely be making this stuffing again!
R Kkk
[email protected]This recipe is easy to follow and the stuffing turned out great!
Destin Mosley
[email protected]This stuffing was a hit at my Thanksgiving dinner! The flavors of the pecans, cranberries, and apricots complemented the sausage perfectly.
Jomir Salman
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of cranberries. But I'm so glad I did! The cranberries added a nice tartness to the stuffing, and they paired perfectly with the sweetness of the apricots. I will definitely be maki
Leonard Andreas
[email protected]This stuffing is a great way to use up leftover bread. I usually make a double batch and freeze half of it for later. It's also a great make-ahead dish. I like to make it the day before Thanksgiving and then just reheat it on the day of the meal.
Akash Chhetri
[email protected]I followed the recipe exactly and the stuffing turned out great. It was moist and flavorful, and it held together well. I served it with turkey and gravy, and it was a perfect complement to the meal.
K B
[email protected]This stuffing is delicious! I love the combination of flavors and textures. The pecans and cranberries add a nice crunch, and the apricots add a touch of sweetness. The sausage gives the stuffing a savory flavor, and the bread binds it all together p
Itachi Akatsuki
[email protected]I've been making this stuffing recipe for years and it's always a hit. It's the perfect combination of sweet and savory. I usually add a little bit of chopped celery and onion to the mix for extra flavor.
G4 Saiko gang
[email protected]This stuffing is easy to make and always turns out perfectly. I love that I can make it ahead of time and then just pop it in the oven on Thanksgiving Day. It's a real time-saver.
Anas jutt
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of cranberries. But I'm so glad I did! The cranberries added a nice tartness to the stuffing, and they paired perfectly with the sweetness of the apricots. I will definitely be maki
Lauren Jefferson
[email protected]This stuffing is a great way to use up leftover bread. I usually make a double batch and freeze half of it for later. It's also a great make-ahead dish. I like to make it the day before Thanksgiving and then just reheat it on the day of the meal.
Danny Ncube
[email protected]I followed the recipe exactly and the stuffing turned out great. It was moist and flavorful, and it held together well. I served it with turkey and gravy, and it was a perfect complement to the meal.
Tamirat Mikael
[email protected]This stuffing is delicious! I love the combination of flavors and textures. The pecans and cranberries add a nice crunch, and the apricots add a touch of sweetness. The sausage gives the stuffing a savory flavor, and the bread binds it all together p
Amgbari Onyimiebi
[email protected]I've been making this stuffing recipe for years and it's always a hit. It's the perfect combination of sweet and savory. I usually add a little bit of chopped celery and onion to the mix for extra flavor.
labib Ok
[email protected]This recipe is a keeper! It's easy to make and always turns out perfectly. I love that I can make it ahead of time and then just pop it in the oven on Thanksgiving Day. It's a real time-saver.
nel Pa
[email protected]I made this stuffing for a potluck and it was a huge success. Everyone loved it! The combination of flavors was unique and delicious. I especially liked the addition of apricots, which gave the stuffing a slightly sweet and tangy flavor.
Richard Ocasio
[email protected]This recipe was a hit at my Thanksgiving dinner! The flavors of the pecans, cranberries, and apricots complemented the sausage perfectly. The stuffing was moist and flavorful, and it held together well without being too dense. I will definitely be ma