Cranberry Stuffing Loaf
This Cranberry Stuffing Loaf is a delicious alternative to traditional Christmas turkey stuffing. Suitable for freezing, this tasty dish is perfect to defrost as a lunchtime winter warmer. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
Frozen cranberries 200g (7oz)
Caster sugar 25g (1oz)
Frozen peeled chestnuts 175g (6oz)
Chicken stock 300ml (1½ pint)
Thin orange slices 1½ , to decorate
Bay leaves 2, to decorate
Onion 1, peeled, finely chopped and softened in 2 tsp light olive oil
Tomato purée 1–2 tbsp
Lincolnshire sausages 454g packet, skinned
Cooked ham 1 thick slice, approx. 150g (5oz), cut into small cubes
Wholemeal breadcrumbs 40g (1⁄2oz)
Eggs 2 extra large, beaten
Instructions
1
Grease a 1 litre (1¼ pint) non-stick loaf tin and line base with non-stick baking paper.
2
Cook cranberries in a small pan with sugar and 1 tbsp of water until just softened. Strain off and cool juice.
3
Cook chestnuts in stock until just softened. Strain stock into a small pan and boil until reduced to a syrupy consistency. Arrange orange slices, bay leaves and a few cranberries in loaf tin.
4
Preheat oven to 190°C/375°F/Gas 5. In a large bowl, mix together onion, tomato purée, sausagemeat, ham, breadcrumbs, eggs and 2 tbsp of stock. Stir in remaining cranberries and chestnuts.
5
Spoon into tin and smooth top. Cover with foil and cook in oven for 1¼ hours, or until juices run clear when a skewer is inserted in centre. Cool and refrigerate overnight before serving. Serve sliced with turkey.
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