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Christmas stuffing made with pork and cider on a presentational stand with holly berries and leaves

Pork & cider stuffing

Sweet leeks & crispy sage

Christmas stuffing made with pork and cider on a presentational stand with holly berries and leaves

55 mins (10 minutes prep, 45 minutes cook)
Not Too Tricky

serves 12

About the recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

2 large leeks

1 big bunch of fresh sage (30g)

330ml dry cider

400g quality fruit and nut bread

500g higher-welfare sausage meat

Method

  1. Preheat the oven to 190°C/375°F/gas 5.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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