Ingredients
-
2
-
6
-
1
-
1
-
1
-
6
-
2
-
4
-
4
-
1
-
1
-
-
-
-
Directions
Auberge Cranberry and Sausage Stuffing With Chestnuts and Orange
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Steps
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1
Done
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Melt Butter in a Large Pan and Gently Fry the Chopped Shallots, Rosemary & Thyme Leaves Together For About 10 Minutes or Until Shallots Are Soft & Golden. |
|
2
Done
|
Tip Them Into a Large Bowl & Add the Celery Tops, Bread, Apples, Chestnuts, Cranberries & Orange Zest. |
|
3
Done
|
Divide the Sausage Meat Into Small Balls the Size of Walnuts. |
|
4
Done
|
Fry in the Juices from the Shallots in the Same Pan Until the Pieces Are Golden & Well Cooked. |
|
5
Done
|
Add to the Bowl With the Other Ingredients. |
|
6
Done
|
Stir to Mix Well, Mashing All the Ingredients Together With the Back of a Fork. |
|
7
Done
|
Season With Salt & Black Pepper. |
|
8
Done
|
Use the Stuffing to Stuff the Neck End of a Large Chicken or Turkey. |
|
9
Done
|
Put the Remaining Stuffing Into a Well Greased Ovenproof Dish & Cover With Buttered Foil. |
|
10
Done
|
Bake in a Pre-Heated Oven 180c/360f or Gas Mark 4 For About 45 Minutes or Until Well Cooked Through. |
|
11
Done
|
You Can Remove the Foil For the Last 15 Minutes to Brown the Top If You Wish. |
|
12
Done
|
Makes Enough Stuffing to Stuff a 12-14 Lb Turkey. |
