55 mins (10 minutes prep, 45 minutes cook)
Not Too Tricky
serves 12
About the recipe
Baked in a bundt tin and topped with crispy sage leaves, this joyful stuffing will be the crowning glory of your Christmas feast (although any pudding tin will do the job). To make a veggie version, simply swap the sausage meat for roasted butternut squash.
Ingredients
2 large leeks
1 big bunch of fresh sage (30g)
330ml dry cider
400g quality fruit and nut bread
500g higher-welfare sausage meat
Method
- Preheat the oven to 190°C/375°F/gas 5.
- Trim the leeks, then wash and finely slice. Drizzle 2 tablespoons of olive oil into a large frying pan on a medium-high heat and pick in most of the sage leaves. Add the leeks, season with sea salt and black pepper, and fry for a few minutes, or until slightly softened.
- Pour in the cider, bring to the boil, then cover and cook for 5 minutes, or until tender. Remove from the heat and leave to cool a little.
- Roughly tear the bread (crusts and all) into a food processor and whiz to coarse crumbs. Add the breadcrumbs and sausage meat to the cooled leeks, then scrunch and mix together to combine.
- Grease a 20cm bundt tin or ovenproof dish with olive oil, then fill with the stuffing mixture, level it out and bake for 45 minutes, or until golden and cooked through.
- Drizzle 1 tablespoon of olive oil into a medium frying pan over a medium heat, pick in the remaining sage leaves and fry until crisp. Carefully turn out the stuffing crown out onto a plate, scatter over the crispy sage, and serve.
Tags
