Pecan and Sausage Stuffing, Cornbread and Sausage Stuffing, Chestnut Stuffing
1 hr 50 min.
for 3 stuffings
- For the pecan and sausage stuffing
- 4 tablespoons
small onion (chopped)
cherry tomatoes (halved)
Apple (peeled, cored and chopped)
links Pork sausage (sliced)
- ½ cup
Sweet corn (frozen, thawed)
- 1 cup
- To garnish
- For the cornbread and sausage stuffin
- ¼ cup
- 1 tablespoon
- 1 cup
large onion (chopped)
Sweet potato (diced)
red Bell pepper (ribs and seeds removed, chopped)
- 3 cups
sliced Italian sausage (removed from casings)
- 2 tablespoons
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 baking dishes.
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.
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.
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.
Add the onion, sweet potatoes and pepper to the pan and cook until softened. Tip into the bowl.
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.
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.