Auberge Cranberry and Sausage Stuffing With Chestnuts and Orange

Recipe by French Tart
READY IN: 1hr 30mins




  • Melt butter in a large pan and gently fry the chopped shallots, rosemary & thyme leaves together for about 10 minutes or until shallots are soft & golden.
  • Tip them into a large bowl & add the celery tops, bread, apples, chestnuts, cranberries & orange zest.
  • Divide the sausage meat into small balls the size of walnuts.
  • Fry in the juices from the shallots in the same pan until the pieces are golden & well cooked.
  • Add to the bowl with the other ingredients.
  • Stir to mix well, mashing all the ingredients together with the back of a fork.
  • Season with salt & black pepper.
  • Use the stuffing to stuff the neck end of a large chicken or turkey.
  • Put the remaining stuffing into a well greased ovenproof dish & cover with buttered foil.
  • Bake in a pre-heated oven 180C/360F or Gas mark 4 for about 45 minutes or until well cooked through.
  • You can remove the foil for the last 15 minutes to brown the top if you wish.
  • Makes enough stuffing to stuff a 12-14 lb turkey.