Pork, Thyme & Garlic Butter Stuffing
The festive season is well upon us, and you're most likely deciding what to pop on the Christmas menu this year! Stuffing usually gets the label of a bit boring, but ever since my Canadian Christmas I saw what stuffing can really be!
This stuffing recipe is made up of beautiful ciabatta chunks, pieces of pork sausage, fresh herbs, and sweet dried cranberries; then finished off with an indulgent lashing of garlic butter to round things off. This dish is one not to be missed, and will be a star of the dinner table this Christmas!
This stuffing recipe is made up of beautiful ciabatta chunks, pieces of pork sausage, fresh herbs, and sweet dried cranberries; then finished off with an indulgent lashing of garlic butter to round things off. This dish is one not to be missed, and will be a star of the dinner table this Christmas!
Ingredients (serves 6-8)
- 25g + 40g butter
- 1 small brown onion, finely diced
- 6 good quality pork sausages
- 2 cloves + 2 cloves garlic, minced
- ½ large loaf ciabatta bread, cut into 2cm cubes
- ¼ dried cranberries
- 2 Tbsp finely shredded fresh sage
- 2 Tbsp fresh thyme leaves
- 1 egg
- 1 cup chicken stock
Method
** I baked this stuffing in the Le Creuset Heritage Covered Deep Rectangular Dish, which bakes this stuffing beautifully and keeps it perfectly warm while serving.
- Preheat the oven to 180 degrees celsius. In a pan, soften the onion in 25g of butter over a medium heat. Once translucent, remove the meat from the sausage skins and add into the onion mixture. Break into pieces while cooking and stir until the pork pieces are golden in colour.
- Once the sausage is cooked, add in 2 minced garlic cloves and cook for a further 2 minutes or until the garlic has cooked.
- In a bowl, combine the cubed bread, cranberries, sage, thyme and sausage mixture. Season with salt and pepper. In a jug, mix together the egg and chicken stock, then pour over the bread mix. Stir well to combine.
- Spoon the mix into a greased rectangular oven dish**. In a jug, melt the remaining butter. Stir through the remaining minced garlic, then pour evenly over the stuffing. Place into the oven and cook for for 40-50 minutes or until golden brown and set.
- Serve alongside your Christmas favourites, or with a green salad.
** I baked this stuffing in the Le Creuset Heritage Covered Deep Rectangular Dish, which bakes this stuffing beautifully and keeps it perfectly warm while serving.
