Susan's Ultimate Christmas Stuffing Bake
Level up your Christmas feast with this ultimate stuffing bake. Packed with pork sausage, herbs, and crunch, it's the perfect side dish.
Recipe 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.
Ingredients
- 1 kilograms artisan bread, cut into 2 cm pieces
- 800 grams pork and fennel sausage, casings removed
- 2 medium onions, chopped
- 4 stalks celery, chopped
- 3 cloves garlic, chopped
- 1 chilli, chopped
- 3/4 cup corn nuts, finely ground in a food processor, blender, or mortar and pestle
- 3/4 cup fry white wine
- 1 tablespoons sage, chopped
- 2 teaspoons thyme, chopped
- 3 large eggs
- 3 1/2 cups low-salt chicken stock
- 250 grams butter
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 kilograms artisan bread, cut into 2 cm pieces
- 800 grams pork and fennel sausage, casings removed
- 2 medium onions, chopped
- 4 stalks celery, chopped
- 3 cloves garlic, chopped
- 1 chilli, chopped
- 3/4 cup corn nuts, finely ground in a food processor, blender, or mortar and pestle
- 3/4 cup fry white wine
- 1 tablespoons sage, chopped
- 2 teaspoons thyme, chopped
- 3 large eggs
- 3 1/2 cups low-salt chicken stock
- 250 grams butter
- 1 pinch salt
- 1 pinch freshly ground black pepper
- Step 1 of 5Preheat 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)
- Step 2 of 5Meanwhile, 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.
- Step 3 of 5Reduce 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.
- Step 4 of 5Combine 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
- Step 5 of 5Lightly 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.
Method
- Step 1 of 5Preheat 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)
- Step 2 of 5Meanwhile, 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.
- Step 3 of 5Reduce 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.
- Step 4 of 5Combine 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
- Step 5 of 5Lightly 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.
Nutrition per serving
2813 Kilojoules
Protein26 grams
Fat37 grams
Carbs53 grams
Sugars4 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat 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)
- Step 2 of 5Meanwhile, 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.
- Step 3 of 5Reduce 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.
- Step 4 of 5Combine 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
- Step 5 of 5Lightly 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.