Sausage, Red Onion & Walnut Stuffing with Cranberries
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| Serves | 8 to 10 servings |
| Prep time | 5 minutes |
| Cook time | 40 minutes |
| Total time | 45 minutes |
| Allergy | Wheat |
| Meal type | Side Dish |
| Misc | Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party |
| Region | British |
A quick and easy stiffing made in the Vitamix Ascent for hassle free and tasty Christmas entertaining
Ingredients
- 1 small baguette, cut or broken into chunky pieces (about 150g)
- 2 red onions, peeled and cut into quarters
- 75g walnut halves
- 10 to 12 fresh sage leaves
- 340g high meat content pork sausages (skinned and crumbled)
- 150g fresh or frozen cranberries
- 50g melted butter (plus butter to grease the baking tin/tray)
- salt and pepper to taste
Note
A quick and easy stiffing made in the Vitamix Ascent for hassle free and tasty Christmas entertaining
Directions
| Step 1 | Turn on the Vitamix Ascent, and place the baguette pieces, onions, walnuts and sage leaves in the blender jug. Using the pulse setting on speed setting 5 pulse for 30 seconds before increasing speed to number 10 and blend for 45 seconds to 1 minute until you have coarse crumbs and the walnuts and onions are finely chopped. |
| Step 2 | Tip the mixture out of the blender jug into a large bowl, and add the crumbled sausages. Mix well before adding the cranberries and melted butter. Season to tate with salt and pepper and mix to amalgamate. |
| Step 3 | Grease a baking tray or roasting tin with a little butter, and spoon the stuffing, it can be frozen at this stage, defrost overnight in the fridge. |
| Step 4 | When you are ready to bake the stuffing, pre-heat oven to 190C/375F/Gas mark 5. Cover the stuffing with a piece of buttered greaseproof paper and bake for 30 minutes, before taking the paper off for a further 10 minutes to crisp up and brown. |
| Step 5 | Allow to come to room temperature and cool slightly before serving in slices. |
