I know we’re late in the game on this one, but what’s Christmas without a little bit of chaos, right? Don’t panic if you’ve already got your stuffing or dressing sorted. Stuffing is not merely a side dish for Thanksgiving or Christmas dinner, but a delicious addition to the stick-to-your-ribs dinners that the cold, short winter days invite. This is such an easy dish to make, and this recipe will add a special warmth to any dinner you pair with it. Whether made into a loaf or as loose stuffing, I hope you will enjoy this as much as I do!
Sweet & Savoury Stuffing
- Rapeseed Oil, or any other oil for cooking, plus a few pats of butter
- 2 onions, diced
- 2 carrots, finely diced
- 2 sticks of celery, finely diced
- 2 cooked beets, peeled and coarsely chopped
- 2 persimmons, cut into medium slices, and then halved
- 8 ounces cooked and peeled chestnuts, halved (or find a pack of pre-cooked, vacuum packed chestnuts)
- 1 pound pork sausage meat
- 8 – 10 ounces dry bread crumbs or cubes
- ¼ – ½ dried cranberries, depending on your preference
- Zest of 1 orange
- 1 ounce fresh sage, chopped finely
- ½ teaspoon nutmeg
- Salt and Pepper to taste
- Heat the oven to 375f/190c/gas mark 5.
- In a large roasting tray, coat the beets and persimmons in oil, seasoning lightly with salt, pepper, and a dash of nutmeg. Roast in the oven for 20 minutes.
- Meanwhile, heat the oil in a pan. You will use this pan to eventually combine most of the ingredients, so ensure it has a high enough wall to hold it all. Brown the sausage meat, being careful to break up the meat well.
- Once browned, add the onions and saute until becoming translucent. Tip in the carrots and celery and saute for another 5-6 minutes.
- Stir in the chestnuts, sage, nutmeg, orange zest, butter, and cranberries. After mixing well, fold in the breadcrumbs. For a moister stuffing, or to make a stuffing loaf or balls, many people add a pint of stock to the stuffing at this stage.
- Once combined, add the stuffing mixture to the roasted beets and persimmons and stir gently until combined. Taste the stuffing mixture to ensure the seasoning is to your liking and then place the tray back into the oven, finishing off for another 25-30 minutes, or until the breadcrumbs are just toasted nicely. If roasting as a loaf, bake in a loaf pan for 45 minutes or until heated thoroughly and crisped on top. Stuffing balls should take 30 minutes.