The American tradition of these sorts of stuffing may not be well understood here, but think of it as a delicious baked casserole dish that is like a savoury bread and butter pudding with tasty bits of caramelised leek, chunks of spicy sausage, sweet apple and the crunch of nuts. Throw it together, saving the eggs and stock for just before you want to cook it. Can be made 2 days ahead.
300gms pork sausage
1/2 loaf of leftover sourdough bread
1/2 cup walnunts
2 cloves of garlic
1 large leek
1/4 bunch of celery
2 sprigs of rosemary, leaves stripped from stalks
2 cloves of garlic
50 grams of butter, melted
650mls of chicken stock.
- Finely slice onion, celery and leek. Finely chop the garlic. Dice the apples. In a pan on medium heat, saute the onion, garlic, celery and leek in a tablespoon of butter until the onion is translucent and the celery is tender. Add diced apple and rosemary and cook for a further 5 minutes. Scrape into a large bowl and return the pan to heat
- Remove the casings from the pork sausages. In the same pan as previously, add a tablespoon of oil and gently fry the sausages and break them up with a wooden spoon until they are in small chunks. Once browned remove from the pan and add to the bowl with the vegetables.
- Chop the leftover bread into small cubes. Add the the large bowl and stir the mixture to combine. Add the melted butter and stir through. Cover the bowl cling film and keep in the fridge until ready to bake. Can be made up to 3 days ahead.
- Preheat oven to 200 degrees Celcius. Grease a ceramic baking dish or casserole dish. Pour the stuffing mixture into the dish.
- Whisk together the eggs and the stock and pour over the mixture. Cover with foil and bake for 25 minutes and then remove the foil and bake for another 2o minutes until golden and crisp on top.