Stuffing
- 130g Sausage meat
- 45g Diced onion
- 40g Butter
- 20g Fine breadcrumbs
- 1tbsp Sage
- 20g Dried apricot (chopped)
- 20g Dried cranberries (chopped)
- Salt & Black Pepper
Lisa Goodwin-Allen's Stuffing Recipe
Ingredients
Method
Stuffing
1. In a medium sized pan, melt the butter on a medium heat. Add the onions and cooked for 3-4 minutes until soft no colour.
2. In a bowl add the sausage meat, breadcrumbs, Sage, Apricots and cranberries. Mix in the butter and onions.
3. Mix well until fully combined.
4. Add a good pinch of salt and pepper to taste.
5. Prepare a large piece of tin foil, lined with a piece of baking paper. Add the mixed sausage meat onto one side of the baking paper to create a large sausage. Roll across to create a tight large cylinder.
6. Bake in the oven at 170°C for 10-15 minutes until just cooked.
7. Remove from the oven and slighty cool and cut into pieces and serve with your turkey dinner.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
