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Fig, Cranberry and Walnut Sausage Stuffing

Courses ,
Servings 6
  • 650 grams Italian sausage meat (Any sort of sausage meat, really!)
  • 90 grams celery (About 3 stalks)
  • 200 grams onions (About 2 large onions)
  • 100 grams dried cranberries
  • 6 dried figs
  • 200 grams apple, peeled and chopped (About 2 small apples)
  • 100 grams walnuts
  1. Cook up the sausage meat in a pan until, well, cooked. Remove from the pan and set aside.

  2. While this is cooking, chop up the celery and onion. Add those to the pan that you just took the meat out of and cook it in the fat left from the meat. Cook until softened – about 5 or so minutes. Meanwhile, chop the apples.

  3. In a oven proof dish, mix up the cooked sausage meat, celery and onion mix, apples, chopped figs, walnuts and cranberries and combine well.

  4. Throw this in the oven with whatever else you are cooking and bake for about an hour at about 180*C.

    Actually, I made the stuffing on Christmas Eve. Then bunged it into the oven the next day while my pork was roasting. You could also make it ahead and stuff a turkey or whatever with it. Or make fritattas. Or mix it with leftover sweet potato and make a sorta hash… the possibilities are endless!