Make-ahead Christmas recipe for 8-10 people, takes only 50 mins; recipe has ciabatta, milk, olive oil, onion, fennel seeds, chilli flakes, garlic clove, cavolo nero, pork sausages, pine nuts, parmesan, flat-leaf parsley, rosemary sprig, lemon and egg.
Tuscan sausage, kale & ciabatta stuffing
Course: Make-ahead Christmas
Servings
8 - 10
servings
Prep time
20 mins
Ingredients
- Flat Leaf Parsley: handful flat-leaf parsley, chopped
- Garlic Clove: 4 garlic cloves, grated
- Parmesan: 85g grated parmesan
- Olive Oil: 4 tbsp olive oil
- Onion: 2 onions, finely chopped
- Egg: 1 egg, beaten
- Milk: 350ml milk
- Lemon: 1 lemon, zested
- Chilli Flakes: pinch of chilli flakes (optional)
- Ciabatta: 270g loaf ciabatta, torn into chunks
- Cavolo Nero: 3 large handfuls cavolo nero or kale, de-stalked and shredded
- Pine Nuts: 50g pine nuts, toasted
- Fennel Seeds: 1 heaped tsp fennel seeds
- Rosemary Sprig: large rosemary sprig, finely chopped
- Pork Sausages: 8 x good-quality pork sausages, meat removed from their skins
Directions
- Soak all but one handful of the bread chunks in the milk and set aside. Heat the oil in a large non-stick pan and cook the onions with the fennel and chilli flakes (if using) for 10 mins until softened. Add the garlic and the cavelo nero or kale and cook for 5 mins until softened, adding more oil if needed. Leave to cool.
- Tip the onion mixture and the remaining ingredients (aside from the handful of bread) into a large bowl, season generously and use your hands to scrunch everything together really well. Scatter the stuffing into a shallow roasting tin or baking dish.Can be kept in the fridge for up to two days before baking. Top the stuffing with the remaining torn bread. To cook, heat oven to 220C/200C fan/gas 7 and bake for 30-35 mins until the top is crispy.
