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Sausage stuffing

By Abigail Donnelly

Serves 12

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

Ingredients

6 T extra virgin olive oil
300 g leeks, washed and roughly chopped
8 garlic cloves, finely chopped
250 g brown mushrooms, torn
200 g baby spinach
3 Granny Smith apples, peeled, cored and finely diced
500 g Woolworths traditional pork sausages
1 t ground nutmeg
Sea salt and freshly ground black pepper, to taste

Method

Heat 3 T olive oil in a pan over a medium heat. Add the leeks and cook until completely soft and slightly caramelised. Add the garlic and cook for a further minute. Transfer to a large mixing bowl.
Add a little more oil to the pan and cook the mushrooms in batches until caramelised and cooked through. Add to the leek mixture.
Blanch the spinach in boiling salted water for 30 seconds, then plunge into iced water to stop the cooking process. Squeeze out any excess water, then chop roughly and add to the mixing bowl.
Add the apple, sausage meat and nutmeg and season to taste. Use to stuff the turkey.

Cook's note: Yes, you can ditch the bread in your stuffing – it doesn’t matter what your mom says. The sausage meat binds the mixture to create what’s really a beautiful terrine. The combo of earthy, fruity, herby flavours is a winner.

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