Sausage & cranberry stuffing

Vegetarian
Sausage & cranberry stuffing
65 min.
8
88kcal

Suggestions


If you’re looking to elevate your holiday dining experience or simply add a flavorful twist to your meals, this Sausage & Cranberry Stuffing is the perfect side dish to impress. Crafted with vegetarian-friendly ingredients, it combines the delightful sweetness of cranberries and the subtle nuttiness of pistachios, creating a harmonious blend of tastes that will excite your palate. Each bite is infused with the savory essence of fresh sage and the warm spices that make you feel right at home.

Imagine the aroma wafting through your kitchen as you sauté onions in butter, the rich scent mingling with the sweetness of grated apple and the tartness of plump cranberries. This stuffing is not only delicious but also visually appealing, with vibrant colors that brighten up any meal. Perfectly baked to a golden brown, these stuffing balls will be the talk of the table.

This recipe is easy to prepare, making it an excellent option for both festive occasions and family dinners. Whether you serve it alongside roasted vegetables or as a filling addition to your holiday feast, your guests will adore this hearty dish. Plus, being able to prepare it in advance means less stress for you on the big day. So, why not give this scrumptious Sausage & Cranberry Stuffing a try and make your next gathering truly unforgettable?

Ingredients

  •  apples grated peeled
  • 25 butter 
  • 200 cranberries 
  • 0.5 tsp spice mixed
  •  onion finely chopped
  • 50 pistachios 
  •  sage finely sliced
  • slices breadcrumbs white

Equipment

  • bowl
  • oven

Directions

  1. Heat oven to 200C/180C fan/gas 6.Cook the onion in the butter until soft butnot browned.
  2. Add the breadcrumbs andstir so they soak up all the excess butterand fat.
  3. Let the mixture cool. Tip intoa bowl with the sausagemeat, apple,cranberries, pistachios, sage and mixedspice.
  4. Mix well, then roll into balls. Youcan now cover and chill for up to a daybefore cooking.To cook, place in a roasting tin andbake for 40 mins, turning a few times,or until browned all over.
  5. Add the bayleaves, if using, for the final ten minutesof cooking.

Nutrition Facts

Calories88kcal
Protein7.09%
Fat52.71%
Carbs40.2%

Properties

Glycemic Index
21.5
Glycemic Load
2.25
Inflammation Score
-3
Nutrition Score
3.4343478358958%

Flavonoids

Cyanidin
12.42mg
Delphinidin
1.92mg
Malvidin
0.11mg
Pelargonidin
0.08mg
Peonidin
12.29mg
Catechin
0.62mg
Epigallocatechin
0.37mg
Epicatechin
2.86mg
Epigallocatechin 3-gallate
0.31mg
Luteolin
0.03mg
Isorhamnetin
0.69mg
Kaempferol
0.15mg
Myricetin
1.66mg
Quercetin
7.5mg

Nutrients percent of daily need

Calories:87.81kcal
4.39%
Fat:5.49g
8.44%
Saturated Fat:1.98g
12.37%
Carbohydrates:9.41g
3.14%
Net Carbohydrates:7.06g
2.57%
Sugar:4.52g
5.02%
Cholesterol:6.72mg
2.24%
Sodium:23.33mg
1.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.66g
3.32%
Manganese:0.21mg
10.74%
Fiber:2.35g
9.42%
Copper:0.17mg
8.47%
Vitamin B6:0.15mg
7.36%
Vitamin C:5.94mg
7.2%
Vitamin B1:0.07mg
4.69%
Phosphorus:41.18mg
4.12%
Vitamin E:0.59mg
3.95%
Potassium:130.64mg
3.73%
Magnesium:11.95mg
2.99%
Vitamin A:131.92IU
2.64%
Iron:0.4mg
2.21%
Vitamin K:2.08µg
1.98%
Folate:7.12µg
1.78%
Vitamin B2:0.03mg
1.58%
Calcium:15.28mg
1.53%
Vitamin B5:0.14mg
1.42%
Zinc:0.2mg
1.35%