Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, sage, onion, sausage and chestnut stuffing for your christmas dinner. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
A flavorful stuffing is absolutely necessary to your holiday dinner. Pork sausage, onion, celery, rosemary, and sage gives this stuffing a distinct taste that's still similar to the old fashioned stuffing you grew up with. Meanwhile, the cubed French bread absorbs all these flavors and gives the dish its buttery and crispy texture.
Sage, onion, sausage and chestnut stuffing for your Christmas dinner is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Sage, onion, sausage and chestnut stuffing for your Christmas dinner is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sage, onion, sausage and chestnut stuffing for your christmas dinner using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sage, onion, sausage and chestnut stuffing for your Christmas dinner:
- Make ready 210 x g sage and onion stuffing mix (or dry bread crumb)
- Take 425 ml boiling water
- Prepare 1 x large white onion
- Make ready 2 x apples grated
- Make ready 1 x small bunch sage (or other herb of your choice)
- Prepare 440 x g sausage meat
- Get 40 x g butter
- Make ready 200 x g chestnuts
- Prepare to taste salt and pepper
For a Christmas twist, try adding a handful of chopped cooked chestnuts and dried cranberries along with the sausagemeat. Whether you're looking for a side dish for Sunday lunch or trimming ideas for Christmas dinner, we have a stuffing recipe for you. From vegetarian options to traditional sausagemeat recipes, browse our easy stuffings.. A classic Christmas stuffing recipe for the.
Instructions to make Sage, onion, sausage and chestnut stuffing for your Christmas dinner:
- Add boiling water to stuffing mixture and stir, while this mixture cools and thickens chop the onion.
- Sweat onions but don't brown then add to the bread mixture and stir
- If using sausages score and remove the skin, pick the sage leaves and then chop.
- Combine sage with stuffing mix, grate the apple and add that, mix
- Add the sausage and mix followed by the chestnuts
- Season with salt and pepper then form into a baking dish
- Or you can form a large log shape on greased baking parchment and roll like a Christmas cracker then surround with a couple of layers of tin foil.
- Form the log tight, garnish the top of the stuffing with some extra sage leaves or cranberries for example, drizzle with olive oil and bake at 190c for about 30 minutes. In the last image you can see the oven dish stuffing with a lovely golden crust
- The log stuffing should be made a day or 2 ahead of time so that you can unwrap it when cold and carve, just make sure the slices are at least a couple of cm thickness
- Arrange slices of stuffing on a baking tray and re-heat until nice and toasty, the 2nd image shows the sliced stuffing and the 3rd image shows the oven dish stuffing https://www.youtube.com/watch?v=tEHlNwpbZG4
This stuffing came joint sixth in our best meat stuffing Christmas taste test. Stir the remaining ingredients into the pan and mix well. Allow to cool completely if you are. Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish.
So that is going to wrap this up for this exceptional food sage, onion, sausage and chestnut stuffing for your christmas dinner recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
