Healthier pork, sage and apple stuffing
- April 2017
- Serves 8 as a side dish
- Hands-on time 30 min, oven time 30 min
Your Sunday roast just got a little healthier. We’ve cut the fat and calories in pork stuffing by over half but kept all the classic flavours by using reduced-fat sausages, apples and sourdough bread.
- 5.5g (3.7g saturated)
- 14.1g (6.5g sugars)
- 200g day-old wholemeal sourdough bread, broken into rough chunks
- 1 tbsp olive oil for frying, plus extra for brushing
- 2 large red onions, finely sliced
- 2 medium cooking apples, peeled and cut into 1cm cubes
- 2 garlic cloves, crushed
- 400g reduced-fat pork sausages, skins removed, filling crumbled
- 1 medium free-range egg, beaten
- ½ tbsp finely chopped fresh sage leaves, plus a few whole leaves to garnish
- 3 fresh thyme sprigs, leaves picked and roughly chopped, plus extra whole sprigs to garnish
You’ll also need…
- 1.2 litre roasting dish
- Heat the oven to 200°C/180°C fan/gas 6. Put 150g of the sourdough bread into a food processor and whizz into breadcrumbs, then scatter over a large baking tray. Tear the remaining bread into crouton-size chunks and add to the breadcrumbs on the tray. Bake for 5-7 minutes until crisp, then set aside. When cool, pick out the larger croutons and set aside.
- Heat the oil in a medium frying pan over a medium-high heat, then fry the red onions and apples for 15 minutes or until soft and golden. Stir in the garlic and fry for another minute, then remove from the heat and set aside to cool.
- Put the cooled onions, apples and garlic in a medium mixing bowl with the toasted breadcrumbs (not the reserved croutons) and the remaining ingredients, along with a good pinch of salt and pepper. Mix with your hands until everything is well combined.
- Transfer the mixture to the roasting dish, scatter with the reserved croutons and press the extra sage leaves and thyme sprigs into the top. Brush with a little olive oil, then bake for 25-30 minutes until golden.
Prepare the stuffing recipe up to 1 day ahead and keep covered in the fridge. Cook just before you want to serve it as the stuffing may become dry if cooked and reheated.
Stuffing made with sausagemeat is usually high in saturated fat, so we used reduced-fat sausages. We replaced some of the meat with apple, onion and wholemeal breadcrumbs, too.
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