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1/3 Photos of Auberge Cranberry and Sausage Stuffing With Chestnuts and Orange
A wonderful colourful, fruity & flavourful stuffing recipe; you can use any type of bread, but stale bread works best! I have used dried cranberries, but fresh can be used too. Likewise, I have listed vacuum packed chestnuts, but fresh, frozen or canned can also be used. This stuffing is best made upto a day before - to allow the flavours to infuse & mingle......it can also be frozen for up to a month if you want to get ahead for Christmas or Thanksgiving! I stuff some into the neck cavity & under the breast skin - this keeps the breast from drying out; I then bake the rest in an ovenproof dish. Makes a GREAT filling for post-Christmas sandwiches!
Units: US | Metric
Serving Size: 1 (175 g)
Servings Per Recipe: 6
The following items or measurements are not included:
oranges, zest of