Stuffing Recipes

Italian-inspired Sage & Sausage Stuffing recipe

Preparation Time: 15 minutes | Cooking Time: 1 hours

This distinctive stuffing has some unusual but wonderful flavours. It's made with spicy Italian sausages, orange liquor and a secret ingredient - packets of sage and onion stuffing mix. Delicious and simple.

Ingredients:

  • 450g spicy Italian sausages, casings removed
  • 350ml orange liquor
  • 150g sultanas (if desired omit and remove some of the orange liquor or replace with dried cranberries)
  • 1 large onion
  • 2 celery stalks
  • 250g butter, unsalted
  • 3 x 50g sage and onion stuffing mixes
  • 125g chopped pecans
  • 4 cooking apples
  • 500ml chicken stock
  • 4 tsp. freshly chopped sage
  • Salt and pepper

Directions:

  1. Finely dice the onion and celery. Peel, core and dice the apples.

  2. Place the sultanas into a small saucepan with 250ml liquor. Bring to the boil then set to one side.

  3. Melt half of the butter in a saucepan. Add the onion and celery, stir and cook for 10 minutes until softened and sweet.

  4. Transfer the onion and celery to a bowl. Brown the sausages in the same saucepan, breaking them up with your spoon, until crumbled and brown. Drain of excess fat, and add to the bowl with the onion and celery.

  5. Stir in the stuffing mixes, sultanas and their liquor, remaining liquor, chopped pecans and diced apples. Melt the rest of the butter and stir in. Season with sage, salt and pepper.

  6. To cook, either stuff into a bird or cook in a baking tin for 35-45 minutes at 200C until cooked through and golden.

Use hazelnuts or chopped raw almonds instead of pecans if you prefer. Orange juice can also be used in place of orange liquor if you prefer. Recipe serves 18.

Author: Laura Young

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Abbreviations
tspteaspoon
ggrams
mlmililitres
įCdegrees Celsius (Centigrade)

Data:

Published: April 12, 2012
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Published by Starsol