This is served as a side dish so will come out of the oven all crunchy on top and full of fruit and nutty loveliness underneath.
Ingredients
- 50g butter, plus extra to grease
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 8 good pork sausages, skinned
- 2 pears
- 6 slices white bread, finely diced
- 100g fresh or frozen (and thawed) cranberries
- 100g pecans, finely chopped
- Grated zest of 1 small lemon
- 1 egg, lightly beaten
Method
- 1. Preheat the oven to 190C/fan170C/gas 5. Grease a shallow, 2-litre ovenproof dish. Melt the butter in a frying pan over a high heat. Add the onion, celery and sausages and cook for 10 minutes, breaking up the meat as you go. Tip into a large bowl.
- 2. Peel and core the pears, then whizz to a purée in a processor. Add to the mixture with the rest of the ingredients. Season and mix. Tip into the greased dish.
- 3. Cover with foil and pop it in the oven for 10 minutes, then uncover and cook at 200C/fan180C/gas 6 for 30 minutes.
Nutritional info
Per serving: 373kcals, 25.5g fat (8.8g saturated), 13.9g protein, 23.3g carbs, 6.2g sugar, 1.8g salt
Chef's tip
To freeze: make the stuffing up until the end of step 2. Put in a freezer-proof and ovenproof dish, cool and freeze for up to 1 month. Defrost in the fridge for 24 hours, then complete step 3.