Cranberry Stuffing Loaf
Emily Davenport
8 servings
2 minutes
282
English
Winter
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
Directions
Grease a 1 litre (1¼ pint) non-stick loaf tin and line base with non-stick baking paper
- Cook cranberries in a small pan with sugar and 1 tbsp of water until just softened
- Strain off and cool juice
- 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
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
- 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.