Feed Your Family For £20...In A Hurry! The Cookbook

Stuffing

I'm just going to say it. I don't like stuffing. Its bland, stodgy and mushy or heaven forbid, rubbery. But I do like my version which is full of yummy chestnuts,sausage meat and cranberries. This is requested every year by my family so I make 2 or sometimes 3 batches so we have enough to eat with our Christmas Dinner plus breakfast on Boxing day as well - it's yummy cold on toast! This recipe is so easy and adaptable that you can tailor it for you and your families tastes. You can pair this right back and just do the sausage meat and stuffing on its own or leave out what you don't like and add in what you do. The choice is yours. This is great to cook and freeze beforehand too so saving you time on the big day. You can also roll into individual balls if you prefer. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields8 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 400 g Pork Sausage Meat
 170 g Dry stuffing mix
 2 Onions
 100 g Chestnuts (optional)
 2 tbsp Mincemeat (optional)
 200 g Cranberry sauce (optional)
 1 tsp Oil

1

Prep:- Peel and chop the onions.
Chop the Chestnuts.

2

Heat the oil on a medium heat and add the onions. Fry for 3-4mns

3

Add the sausage meat and break up with a wooden spoon or spatula

4

Mix the sausage and onion together and fry for 3-4mns

5

Meanwhile add the stuffing mix to a bowl and pour over 350ml of boiling water(slightly less than the pkt says as you don't want it too loose. Mix well till all the water is absorbed.

6

Add the stuffing mix to an ovenproof dish or tray.

7

Add the sausage and onions

8

Scatter over the chestnuts

9

Add the mincemeat

10

Mix till all the ingredients are combined.

11

Add the cranberry sauce in tsp size dollops.

12

Place in the Halogen oven. Cover with foil and bake for 30 mns at 175° or Conventional oven at 200°

13

Remove the tinfoil,use a spatula and turn the mixture over. Continue to cook for a further 15mns at 175° then repeat this step again to ensure a nice crispy topping.

14

Remove from the oven and serve in portions.

15

Easy swaps :-
Pork sausage meat for beef
White Onions for red.
Cranberry sauce for fresh cranberries
Halogen Oven for Conventional oven- 200° , same timings

16

This mixture can be frozen uncooked once prepared.
It can also be cooked in advance then frozen..
You can roll into individual balls if preferred and cooked.

Ingredients

 400 g Pork Sausage Meat
 170 g Dry stuffing mix
 2 Onions
 100 g Chestnuts (optional)
 2 tbsp Mincemeat (optional)
 200 g Cranberry sauce (optional)
 1 tsp Oil

Directions

1

Prep:- Peel and chop the onions.
Chop the Chestnuts.

2

Heat the oil on a medium heat and add the onions. Fry for 3-4mns

3

Add the sausage meat and break up with a wooden spoon or spatula

4

Mix the sausage and onion together and fry for 3-4mns

5

Meanwhile add the stuffing mix to a bowl and pour over 350ml of boiling water(slightly less than the pkt says as you don't want it too loose. Mix well till all the water is absorbed.

6

Add the stuffing mix to an ovenproof dish or tray.

7

Add the sausage and onions

8

Scatter over the chestnuts

9

Add the mincemeat

10

Mix till all the ingredients are combined.

11

Add the cranberry sauce in tsp size dollops.

12

Place in the Halogen oven. Cover with foil and bake for 30 mns at 175° or Conventional oven at 200°

13

Remove the tinfoil,use a spatula and turn the mixture over. Continue to cook for a further 15mns at 175° then repeat this step again to ensure a nice crispy topping.

14

Remove from the oven and serve in portions.

15

Easy swaps :-
Pork sausage meat for beef
White Onions for red.
Cranberry sauce for fresh cranberries
Halogen Oven for Conventional oven- 200° , same timings

16

This mixture can be frozen uncooked once prepared.
It can also be cooked in advance then frozen..
You can roll into individual balls if preferred and cooked.

Stuffing

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