Assorted StuffingsPecan and Sausage Stuffing, Cornbread and Sausage Stuffing, Chestnut Stuffing

Assorted Stuffings

(0)

Difficulty:easy
Preparation:110 min
Ready in:110 min
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Ingredients

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For the pecan and sausage stuffing
4 tablespoonsbutter
2carrots diced
1small onions chopped
4cherry tomatoes halved
2Apple peeled, cored and chopped
4links Pork sausage sliced
½ cupsSweet corn frozen, thawed
1 cuphalved Pecan
4Sage leaf chopped
salt
freshly ground peppers
For the cornbread and sausage stuffin
¼ cupsbutter
1 tablespoonOil
1 cupCornbread cubed
1large onions chopped
2Sweet potato diced
1red Bell pepper ribs and seeds removed, chopped
3 cupssliced Italian sausage removed from casings
4Sage leaf chopped
2 tablespoonsPumpkin seed
salt
freshly ground peppers
For the chestnut stuffing
3 tablespoonsOil
1onions finely chopped
½Butternut squash peeled and cubed
1 ⅛ cupsWild Rice-Basmati Mix
2 cupschicken stock
1 cupcooked Chestnuts chopped
5sun-dried tomatoes (in oil)
4Sage leaf chopped
salt
freshly ground peppers
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Directions

1 Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 baking dishes.
2 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.
3 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.
4 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.
5 Add the onion, sweet potatoes and pepper to the pan and cook until softened. Tip into the bowl.
6 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.
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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