Sourdough, Sausage & Herb Stuffing
A good stuffing can make a mediocre piece of meat great and turn what could be an ok Sunday roast into something amazing. This is one of those stuffings. Serve it with any kind of chop, esp pork chops or any roast esp turkey and ham, roast chicken or roast pork, then take one bite and you will see exactly what I mean.
This is a moist stuffing, it can be done in your slow cooker, a pot or your oven. I highly recommend you use fresh herbs though it will still be lovely if you use dried or even use a mix of fresh and dried depending on what you can get/afford.
4-6 good quality thick sausages, sliced into chunks
1 good sized onion, chopped
1 stalk of celery, sliced
5 spring onions, chopped
Pack BiaMaith Stuffing seasoning or 15-20 fresh sage leaves, chopped or 3 tsp dried
small bunch chives, chopped
2-3 fresh cloves garlic, chopped
loaf sourdough bread, cut into small cubes
1 chicken stock pot dissolved in 500ml boiling water
Bunch fresh parsley, chopped
Pinch salt and Pepper
25g butter, melted
2 tsp vegetable or sunflower oil
Slice the sausage into chunks then prepare the rest of the ingredients as per the ingredients list or video
Melt the butter then our into a pan with 2 tsp of oil, add the onion, garlic and celery, then cook on a really low heat without colouring.
Using a non stick pan heated to medium high with a drop of oil, add the sausage then allow to sit until coloured, then turn and allow cook on the other side until well browed. They don’t have to be cooked fully, you just need to colour them well. place in your slow cooker or into your casserole dish or a deep pot.
When the onion and celery softens add the spring onion and BiaMaith Stuffing seasoning or chopped fresh or dried sage, cook for a minute or two then add the chicken stock, turn the heat up and bring to the boil
Add the cued sourdough bread to a bowl then pour the chicken stock and herb mix over the top, mix well then pour into you slow cooker bowl or a casserole dish or a large pot.
If cooking in your slow cooker cook on high for 1 hour or low for 2. Do not cover completely with the lid, leave a gap on one side to allow steam to escape. This gives a nice crust to your stuffing.