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Assorted Stuffings

Pecan and Sausage Stuffing, Cornbread and Sausage Stuffing, Chestnut Stuffing

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Assorted Stuffings
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
0
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Ingredients
Preparation

Ingredients

for 3 stuffings
For the pecan and sausage stuffing
4 tablespoons
2
carrots (diced)
1
small onion (chopped)
4
cherry tomatoes (halved)
2
Apple (peeled, cored and chopped)
4
links Pork sausage (sliced)
½ cup
Sweet corn (frozen, thawed)
1 cup
halved Pecan
4
Sage leaf (chopped)
freshly ground peppers
To garnish
For the cornbread and sausage stuffin
¼ cup
1 tablespoon
1 cup
Cornbread (cubed)
1
large onion (chopped)
2
Sweet potato (diced)
1
red Bell pepper (ribs and seeds removed, chopped)
3 cups
sliced Italian sausage (removed from casings)
4
Sage leaf (chopped)
2 tablespoons
freshly ground peppers
For the chestnut stuffing
3 tablespoons
1
onion (finely chopped)
½
Butternut squash (peeled and cubed)
1 ⅛ cups
Wild Rice-Basmati Mix
2 cups
1 cup
cooked Chestnuts (chopped)
5
4
Sage leaf (chopped)
freshly ground peppers
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Preparation

Preparation steps

Step 1/7
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 baking dishes.
Step 2/7
For the pecan stuffing: melt the butter in a frying pan and cook the carrots, onion, tomatoes and apple until softened. Tip into a bowl.
Step 3/7
Add the sausages to the pan and cook quickly until browned. Add to the bowl with the remaining ingredients and stir well. Season to taste with salt and pepper. Put into a baking dish and cook for 25-30 minutes until lightly browned. Garnish with thyme.
Step 4/7
For the cornbread stuffing: heat the butter and oil in a frying pan and cook the cornbread cubes until lightly browned. Remove from the pan and tip into a bowl.
Step 5/7
Add the onion, sweet potatoes and pepper to the pan and cook until softened. Tip into the bowl.
Step 6/7
Add the sausage to the pan and cook until lightly browned. Add to the bowl with the sage and pumpkin seeds and season to taste with salt and pepper. Mix well and put into a baking dish. Cook for 25-30 minutes until lightly browned and the bread cubes are crisp. Garnish with thyme and marjoram.
Step 7/7
For the chestnut, squash and wild rice stuffing: heat the oil in a large pan and cook the onion and squash until lightly browned and softened. Add the rice and stock and bring to a boil. Cook gently for about 20 minutes until the rice is tender and the stock is absorbed. Add the chestnuts, tomatoes and sage and season to taste with salt and pepper. Put into a serving dish and garnish with thyme.

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