Pork & cider stuffing

Name: Pork & cider stuffing
Total time: 55 min
Yield: 12 - 14
Ingredients: 2 large leeks; 1 big bunch of fresh sage (30g); 330 ml dry cider; 400 g quality fruit and nut bread; 500 g higher-welfare sausage meat

Sweet leeks & crispy sage

Dairy-freedf

“Baked in a bundt tin and topped with crispy sage leaves, this joyful stuffing will be the crowning glory of your Christmas feast (although any pudding tin will do the job). To make a veggie version, simply swap the sausage meat for roasted butternut squash. ”

Serves 12 - 14

Cooks In55 minutes (10 minutes prep, 45 minutes cook)

DifficultyNot too tricky

Christmas Leek Pork Sausage Sides

Nutrition per serving

Calories 250 13%
Fat 12.8g 18%
Saturates 3.4g 17%
Sugars 6.8g 8%
Salt 0.9g 15%
Protein 11.4g 23%
Carbs 19.2g 7%
Fibre 2.6g -

Of an adult's reference intake

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Ingredients

2 large leeks
1 big bunch of fresh sage , (30g)
330 ml dry cider
400 g quality fruit and nut bread
500 g higher-welfare sausage meat

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Method

Preheat the oven to 190°C/375°F/gas 5. Trim the leeks, then wash and finely slice. Drizzle 2 tablespoons of olive oil into a large frying pan on a medium-high heat and pick in most of the sage leaves. Add the leeks, season with sea salt and black pepper, and fry for a few minutes, or until slightly softened. Pour in the cider, bring to the boil, then cover and cook for 5 minutes, or until tender. Remove from the heat and leave to cool a little.

Roughly tear the bread (crusts and all) into a food processor and whiz to coarse crumbs. Add the breadcrumbs and sausage meat to the cooled leeks, then scrunch and mix together to combine. Grease a 20cm bundt tin or ovenproof dish with olive oil, then fill with the stuffing mixture, level it out and bake for 45 minutes, or until golden and cooked through.

Drizzle 1 tablespoon of olive oil into a medium frying pan over a medium heat, pick in the remaining sage leaves and fry until crisp. Carefully turn out the stuffing crown out onto a plate, scatter over the crispy sage, and serve.