This stuffing recipe uses our Pork & Herb Bangers to create a lovely flavour for a unique stuffing. Great in your turkey or on its own, it makes a great addition to your Thanksgiving and Christmas meals.
- 6 Spencer’s Pork and Herb Bangers (1 pack)
- 1 cup Onion, diced
- ½ cup Dried Celery
- ½ cup Carrots, diced
- 2 tbsp Butter
- 8 cups Soft Bread Cubes, (brioche, croissant)
- 1 tsp Fresh Thyme
- 1 tsp Fresh Sage
- 3 Egg Yolks
- 1 cups Chicken Stock
- Salt and Pepper to taste
Remove the sausage meat from the casing and place into a large, deep skillet, cooking over a medium heat until evenly brown. Remove the sausage from the skillet and place onto paper towels to soak up extra fat.
Combine the butter with the sausage drippings left in the skillet and sauté the onions, carrot and celery until tender, but not browned.
Stir in about 1/3 of the bread cubes and then pour onion mixture into a large bowl and stir in remaining bread cubes, sausage meat, thyme and sage.
In a separate bowl mix the egg yolks and cream, then add this to the stuffing mix with the chicken stock and salt and pepper and mix well.
Pour the stuffing into a greased baking dish and bake at 350 degrees for about 1 hour or until a toothpick comes out clean when inserted into the center.
Try adding dried cranberries and apricots or diced apples, walnuts and bleu cheese for an interesting twist on this British classic.
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