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Susan’s Ultimate Christmas Stuffing Bake

Susan’s Ultimate Christmas Stuffing Bake

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15 mins + 140 mins
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Serves 10
Low Sugar Low Sugar

Ingredients

  • 1kg artisan bread, cut into 2cm pieces ( I use the cranberry and walnut loaf from the bakery)
  • 800g pork and fennel sausage, casings removed
  • 250g butter, plus extra for pan
  • 2 medium onions, chopped
  • 4 celery stalks, chopped
  • Salt, to season
  • 3 garlic cloves, finely chopped
  • 1 chilli (with seeds), chopped
  • ¾ cup corn nuts, finely ground in a food processor, blender, or mortar and pestle (about ½ cup)
  • ¾ cup dry white wine or extra chicken stock
  • 1 Tbsp sage, finely chopped
  • 2 tsp thyme, finely chopped
  • 3 large eggs
  • 3½ cups low-salt chicken stock
  • Freshly ground black pepper

Method

1. Preheat oven to 160°C (140°C fan-forced). Divide bread evenly between 2 large rimmed baking trays and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes. Let cool for at least 10 minutes. Increase oven temperature to 180°C (160°C fan-forced)

2. Meanwhile, cook sausage in a large fry pan over medium-high heat, stirring and breaking up with a spoon, until lightly browned and cooked through, 6–8 minutes. Transfer to a plate.

3. Reduce heat to medium and melt butter in the same fry pan. Add onions and celery; season with salt. Cook, stirring occasionally, until softened but not browned, 8–10 minutes. Add garlic and chili. Cook, stirring, until very fragrant, about 1 minute. Add corn nuts and cook, stirring often, until fragrant and vegetables are starting to brown around the edges, about 3 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Add sage and thyme and toss to combine. Remove from heat.

4. Combine bread, sausage and vegetable mixture in a large bowl. Then in a separate medium bowl, whisk eggs and stock until well combined. Pour over bread mixture and let sit, gently stirring every minute or so, until bread has absorbed all or virtually all of the liquid. Season with salt and pepper

5. Lightly butter a 3L baking dish. Transfer stuffing to the dish. Cover tightly with foil and bake until stuffing is very hot throughout and bubbles appear around sides, 40–45 minutes. Increase oven temperature to 200°C and remove foil. Continue to bake stuffing until top is lightly browned, 15–20 minutes longer.

Tip: Stuffing can be baked at 180°C 3 days ahead. Let cool, then chill. Reheat in a 180°C oven before increasing temperature to and removing foil.

PER SERVE

• Energy 2813Kj • Protein 26g • Total Fat 37g • Saturated Fat 19g • Carbohydrates 53g • Sugars 4g • Sodium 1632mg

Dietary and nutritional info supplied by NZ Nutrition Foundation

MEAL INGREDIENTS

Qty Price
Instore Bakery Sourdough Cranberry & Walnut
arrow icon exclamation icon Out of stock Out of stock
Freedom Farms Sausages Pork & Fennel
arrow icon exclamation icon Out of stock Out of stock
Countdown Butter Salted $5.40 ea
$5.40 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Fresh Produce Countdown Celery Sticks $3.50 ea
$3.50 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Fresh Produce Garlic Nz
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Chilli Red
arrow icon exclamation icon Out of stock Out of stock
The Baron Corn Nibbles Chilli
arrow icon exclamation icon Out of stock Out of stock
Cleanskin Cask Wine Dry White
arrow icon exclamation icon Out of stock Out of stock
Superb Herb Sage Fresh
arrow icon exclamation icon Out of stock Out of stock
Superb Herb Thyme Fresh $3.70 ea
$3.70 ea
Farmer Brown Eggs Half Dozen Barn Size 8
arrow icon exclamation icon Out of stock Out of stock
Oxo Chicken Stock Reduced Salt Cubes 71g
arrow icon exclamation icon Out of stock Out of stock
Countdown Peppercorns Black Grinder $3.50 ea
$3.50 ea