Sage, Apple and Sausagemeat Stuffing - perfect for Christmas.

Sage, Apple and Sausagemeat Stuffing

Course: Christmas and New Year, Mains, Sides
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Servings: 8 people
Author: Anna Bloomfield
Nothing beats homemade stuffing at Christmas. This one can be made and frozen in advance leaving you more time to enjoy the big day!
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Ingredients

  • 500 g (1 lb) pork mince
  • 400 g (1 lb) good quality sausage meat or sausages (skinned)
  • 1 small onion (very finely diced)
  • 1 apple (coarsely grated)
  • 400 g (1 lb) coarsely ground fresh breadcrumbs
  • 1 ½ tablespoon finely chopped fresh sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 15-20 gratings of fresh nutmeg

Instructions

  • Place all the ingredients in a bowl and mix together lightly but thoroughly using your hands or a wooden spoon.
  • Form into the shape of your roasting tin.
  • Place into your greased roasting tin and bake at 200⁰C for 1 hour to 1 hour 10 minutes. The internal temperature should be 165 F on a meat thermometer. If the stuffing is browning too quickly then cover it with tin foil.
  • Remove and serve. The meat juices are great in the gravy.

Nutrition

Serving: 185g | Calories: 558kcal (28%) | Carbohydrates: 79.7g (27%) | Protein: 16.6g (33%) | Fat: 19.4g (30%) | Saturated Fat: 5.2g (26%) | Trans Fat: 0.1g | Cholesterol: 42mg (14%) | Sodium: 888mg (37%) | Potassium: 293mg (8%) | Fiber: 3.9g (16%) | Sugar: 6.4g (7%) | Vitamin A: 50IU (1%) | Vitamin C: 4.1mg (5%) | Calcium: 110mg (11%) | Iron: 3.4mg (19%)
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