Sausage, Apricot, Chestnut and Sourdough Traybake Stuffing
Serves 8-10
75g butter
1 onion, diced
100g sourdough, broken into small chunks
100g whole dried apricots, sliced
2 cloves garlic, crushed
a small bunch of parsley, chopped
1 egg, lightly beaten
100g peeled and cooked chestnuts, roughly chopped
sea salt flakes
freshly ground black pepper
½ tsp dried thyme
400g sausage meat (about 6 sausages), roughly torn into chunks
Typical values | Per serving (102g) Based on serves 8 | Per 100g |
Energy kJ / kcal | 1215 / 291 | 1190 / 285 |
Fat g | 17.7 | 17.4 |
Saturates g | 9.0 | 8.8 |
Carbohydrate g | 20.9 | 20.4 |
Sugars g | 7.5 | 7.3 |
Fibre g | 3.4 | 3.4 |
Protein g | 10.3 | 10.1 |
Salt g | 1.1 | 1.0 |
Method
Preheat the oven to 200°C/180°C fan/gas mark 6
Heat the butter in a large non-stick pan over a medium heat and cook the onion until softened. Tip into a large mixing bowl along with all the other ingredients, using a fork to combine.
Lightly grease a roasting tin and bake the stuffing mixture in the preheated oven for 30-35 minutes until cooked through and golden brown. If the stuffing is browning too quickly, cover loosely with some foil.
