Sweet and Savoury Stuffing
A stuffing that's sweet, savoury and perfect for the Thanksgiving turkey.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
Rapeseed oil plus a few pats of butter
2 onions, diced
2 carrots, finely diced
2 sticks of celery, finely diced
2 cooked beets, peeled and coarsely chopped
2 persimmons, cut into medium slices and then halved
2g ground nutmeg
Sea salt and pepper to taste
225g cooked and peeled chestnuts, halved (or find a pack of pre-cooked, vacuum-packed chestnuts)
450g pork sausage meat
300g dry breadcrumbs or cubes ¼ - ½ cup dried cranberries, depending on your preference
Zest of 1 orange
100g of fresh sage, chopped fine
Method
Heat the oven to 190c/gas mark 5.
In a large roasting tray, coat the beets & persimmons in oil, seasoning lightly with salt, pepper and a dash of nutmeg. Roast in the oven for 20minutes.
Meanwhile, heat the oil in a pan. You will use this pan to eventually combine most of the ingredients, so ensure it has a high enough wall to hold it all.
Brown the sausage meat, being careful to break up the meat well.
Add the onions. Once translucent, tip in the carrots and celery. Saute for 5-6 minutes.
Stir in the chestnuts, sage, nutmeg, orange zest, butter and cranberries, then fold in the breadcrumbs. Add stock if desired.
Add the stuffing mixture to the roasted beets and persimmons. Stir gentle until combined.
Season to taste and roast in the oven for 25-30 minutes or until the breadcrumbs are toasted.
