Recipe by French Tart
A wonderful stuffing recipe for your turkey or indeed lamb, beef or game birds - this is baked in a bread (loaf) tin and looks very impressive when turned out, as well as being easy to slice and serve. It can also be served as an alternative type of "meatloaf" with salad, pickles and chutneys........or even better, in sandwiches. I have also made this as a vegetarian option, leaving out the sausage meat and adding more breadcrumbs to the stuffing loaf.
Top Review by Sydney Mike
Your recipes are so interesting, to say the least, & ALWAYS so tasty, that they're a definite joy to make & consume! We absolutely loved this stuffing, devouring it as a side at several meals, but also as a sandwich in a very nutty, moist & heavy whole grain bread! This will certainly be on my list of things to share when the next round of end-of-the-year holidays comes around, & probably even sooner, since the 2 of us enjoyed it so much! Thanks for sharing this great keeper! [Made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #38]
- butter, for greasing
- 4 pecan halves
- 5 bay leaves
- 85 g butter
- 1 tablespoon olive oil
- 2 onions, chopped
- 1 teaspoon ground coriander
- 50 g pecans, chopped
- 100 g fresh white breadcrumbs
- 140 g pork sausage (or skinned sausages)
- 75 g ready-to-eat dried apricots
- 25 g dried cranberries or 25 g craisins
- 1 small orange, finely grated zest only
- 4 -6 sage leaves, finely chopped
- 1 large egg, beaten
Directions See How It's Made
- For the topping: butter a 1kg (2 lb) loaf tin and line the base with greaseproof paper. Lay the four pecan halves and the bay leaves alternately in a line along the bottom of the tin. Preheat the oven to 190C/375F/gas 5.
- For the stuffing: heat 50g of the butter for the stuffing in a large frying pan with the oil until the butter has melted. Add the onions and fry for 8-10 minutes until softened and starting to turn golden, stirring occasionally. Stir in the ground coriander and the rest of the butter and fry for another 3-4 minutes to soften and to caramelise the onions a bit more. Tip in the nuts and stir them around until they start to look toasty.
- Remove the pan from the heat and mix in the breadcrumbs, sausage meat, apricots, cranberries, orange zest, sage leaves, egg and some salt and pepper to season. When combined, spoon the stuffing into the tin and pack it down lightly. Cover with a piece of buttered greaseproof paper.
- Bake for 30 minutes, then remove the paper and bake for another 5 to 10 minutes. Remove from the oven and leave to stand for a few minutes.
- Discard the paper, loosen the sides with a round-bladed knife and turn out the stuffing so the pecans and bay leaves are on the top. Slice to serve.