Serving notes: Makes enough to stuff a 5.4-6.5kg (12-14lb) turkey
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
100
Ingredients
50g
(2oz) butter
6
shallots, roughly chopped
4
celery sticks, roughly chopped
1
fresh rosemary sprig, snipped
1tbsp chopped flat-leafed parsley
175g
(6oz) firm white bread, cut into rough dice
2
cooking apples (around 225g/8oz), peeled, cored and chopped
125g
(4oz) cooked, peeled chestnuts, roughly chopped
Zest of 1 large orange
450g
(1lb) good-quality coarse pork sausagemeat
Directions
Step 1
Melt the butter in a large frying pan and gently fry the shallots, celery and rosemary for 10-12min until vegetables are golden and softened. Tip into a large bowl (there's no need to wash the pan). Add the parsley, bread, apple, chestnuts and orange zest to the bowl. Season and mix well.
Step 2
Divide sausagemeat into walnut-sized pieces. Fry in batches in the pan until golden and cooked through. Add to the bowl with the stuffing mix and stir.
Step 3
To freeze. Cool quickly, then bag, label and freeze for up to one month.
Step 4
To serve. Thaw stuffing at cool room temperature or in the fridge overnight. Shape stuffing into a neat round, then use to stuff a 5.4 - 6.3kg (12 - 14lb) turkey. Put any leftover stuffing into a buttered ovenproof dish, cover with buttered foil and cook at 180°C (160°C fan) mark 4 for around 45min until cooked through.
If you're cooking for vegetarians
For each serving of the vegetarian main course, Stuffed Acorn Squash put aside 2 large tbsp of the stuffing at the end of step 1 (above), then bag, label and freeze.
Per Serving:
Calories: 100
Total carbs: 9 g
Total fat: 6 g
Saturated fat: 2 g
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